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Mon, Jul 11 2011 post by Melanie From thesisterscafe

Creamy Zucchini and Herb Flatbread

Summer brings an abundance of fresh vegetables and herbs. The amazing Melanie from The Sisters Cafe shows you how to take advantage of the plentiful harvest with her original flatbread ...

Enjoy this flatbread with fresh herbs and zucchinis from your garden.
This flatbread is a favorite at our house in the summer when zucchini and fresh herbs are plentiful. Pair this with some fresh fruit and a crisp green salad and you have a perfect family dinner in minutes! Using Rhodes frozen bread dough in this recipe, not only saves you time (who wants to be in the kitchen when the sun is shining:) it also makes a perfectly soft and chewy base for the delicious toppings.
I can't say enough about his flatbread! Serious goodness! Thank you Rhodes for making it so easy!
First gather your ingredients:
  • 1 loaf of Rhodes Frozen Bread Dough, defrosted
  • 3/4 cup cream cheese to taste: dill, pepper, garlic salt, italian seasoning, etc.
  • 3/4 cup Parmesan cheese
  • 1 small red onion, cut into 1/8 inch thick rounds
  • 1 zucchini (yellow or green), cut into 1/8 inch thick rounds
  • 3 T. chopped fresh parsley or your favorite herbs -(I used Rosemary-yum!)
  • olive oil

 

 

Enjoy this flatbread with fresh herbs and zucchinis from your garden.

 

 

Mix the cream cheese and spices, chop your vegetables and roll out your defrosted Rhodes Bread dough onto a cookie sheet sprayed with olive oil. Spread the cream cheese over the dough and sprinkle with parmesean cheese.
Enjoy this flatbread with fresh herbs and zucchinis from your garden.

 

 

Then comes the fun part.  Layer your zucchini slices and onions in a pretty little pattern.  You can even get your children to help with this part!
Enjoy this flatbread with fresh herbs and zucchinis from your garden.

 

 

When you're done with your pattern, pop into a preheated 400 degree oven for 24 minutes.

Enjoy this flatbread with fresh herbs and zucchinis from your garden.

 

 

When it comes out of the oven sprinkle with fresh herbs of choice--such as parsley or rosemary and serve!
Yum!!
Enjoy this flatbread with fresh herbs and zucchinis from your garden. 
 Complete recipe:
  • 1 loaf of Rhodes Frozen Bread Dough, defrosted
  • 3/4 cup cream cheese to taste: dill, pepper, garlic salt, italian seasoning, etc.
  • 3/4 cup Parmesan cheese
  • 1 small red onion, cut into 1/8 inch thick rounds
  • 1 zucchini (yellow or green), cut into 1/8 inch thick rounds
  • 3 T. chopped fresh parsley or your favorite herbs -(I used Rosemary-yum!)
  • olive oil 
1. Preheat oven to 400. Chop zucchini, onion and fresh herbs.
2. Combine cream cheese with dill, garlic salt, and other desired seasonings.
3. Brush a large baking sheet with olive oil, and stretch defrosted dough out in the pan.
4. Spread the cream cheese mixture over the dough, and sprinkle with Parmesan cheese.
5. Arrange 1 row of zucchini slices down the long side of the dough. arrange onion rounds in a row alongside zucchini. Repeat until all is used. Brush vegetables with olive oil and sprinkle with salt and pepper.
6. Pop into preheated oven and bake until puffy and golden brown, about 24 minutes. Sprinkle with fresh herbs such as parsley, rosemary or thyme.
Posted in Appetizers, Melanie
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Creamy Zucchini And Herb Flatbread

Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 25 min

Creamy Zucchini And Herb Flatbread
5.0 / 5  (1 vote, 8 reviews )

Ingredients

3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs -(I used Rosemary-yum!)
olive oil 
1 loaf Rhodes Bread Dough

Instructions

Preheat oven to 400. Chop zucchini, onion and fresh herbs.
Combine cream cheese with dill, garlic salt, and other desired seasonings.
Brush a large baking sheet with olive oil, and stretch defrosted dough out in the pan.
Spread the cream cheese mixture over the dough, and sprinkle with Parmesan cheese.
Arrange 1 row of zucchini slices down the long side of the dough. arrange onion rounds in a row alongside zucchini. Repeat until all is used. Brush vegetables with olive oil and sprinkle with salt and pepper.
Pop into preheated oven and bake until puffy and golden brown, about 25 minutes. Sprinkle with fresh herbs such as parsley, rosemary or thyme.

8 Comments

Nita said on Jul 14, 2011
Definitely going to try this with both zucchin & yellow squash. Thanks for sharing the recipe!
Nicola said on Jul 13, 2011
I wonder if it would be as good with yellow/summer squash, as we "forgot" to plant zucchini this year-but have twice the yellow squash as we should.
Sharon said on Jul 13, 2011
I just picked my first yellow and green squash today and was looking for some new ideas for what to do with them. This looks so good! Thanks for all your great ideas.
Jolynne said on Jul 13, 2011
Wow - this looks amazing! I wonder if I could cook this on the grill?
Mayloni said on Jul 13, 2011
This flatbread looks so yummy! I will for sure be giving this recipe a try.
Sandy said on Sep 13, 2011
This recipe is SCRUMPTIOUS!!! The first time I made it, was as an appetizer. No one wanted to eat the main course, they kept returning to the flatbread. Their atteintion didn't turn to the rest of the meal, until the flatbread was entirely gone! I've made it a couple of times since, and I've included it as part of the meal. I can't tell you how much we enjoy it, and as always, no one can rest until it is gone! WONDERFUL RECIPE! By the way...my Granddaughters love it when I cut the Rhjodes roll dough into doughnut shapes, and let them rise, before deep frying. We are experimenting with different extracts for the glaze/frosting....I haven't found one they don't like. I know it's because of the Rhodes underneath!! My next recipes to try will be the Cream Cheese Jalapeno Rolls, and the Almond Cream Cheese Squares. THANK YOU, RHODES!!
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