One of my favorite things about cooking and recipe creation is layering flavors and textures and these beauties check those two key boxes.
The first layer is a homemade flatbread dough made simply by mixing some flour, lukewarm water, salt, pepper, sugar, instant yeast and oil together. After one hour rising, a few minutes of flattening out, and a quick bake, these come out crispy around the edges, slightly dense, and wonderfully chewy.
The flatbreads are then topped with a homemade roasted garlic pesto. This is the true star of this recipe in my opinion.
Garlicky, slightly smoky, bright in flavor, rich and tangy, it adds punch to these flatbreads. Instead of using traditional pine nuts for this pesto, I opted for hemp hearts, as they are easy to find, affordable, and have a light, earthy flavor that complements all the other ingredients beautifully.
For the tangy saltiness every pesto needs, I chose to incorporate nutritional yeast instead of vegan cheese; again, it is very accessible (I love to buy it in bulk!) and affordable while replicating the traditional cheesiness typically found in this kind of spread.
Last but not least, the flatbreads are topped with raw zucchini ribbons that have been tossed in a touch of olive oil, lemon juice, salt, and pepper.
These zucchini ribbons add a ton freshness to these flatbreads, but also a beautiful texture.
Finally, if you’re like me and you love adding vegan cheese to your dishes, top these Shaved Zucchini Flatbreads with some shavings of vegan cheese. I personally love Daiya’s Jalapeno Havarti Style cheese.
Well… On that note, I hope you give this recipe a try! It is truly packed with lots of flavors and textures and is a perfect dish for the summer, when a lot of us are craving light and fresh dishes.
If you do end up making these Shaved Zucchini Flatbreads with Roasted Garlic Pesto, make sure to share it on Instagram and tag me (@muriellebanackissa).
Have a wonderful week my friends!
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