Name: Grilled Peach-Zucchini Flatbread with Cream Cheese & Balsamic Greens
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cream cheese; 1 small pkg fresh basil; 170 g Parmesan cheese; 6 peaches; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 whole grain pitas; 3 medium zucchini squash; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt

Grilled Peach-Zucchini Flatbread with Cream Cheese & Balsamic GreensGrilled Peach-Zucchini Flatbread with Cream Cheese & Balsamic Greens — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cream cheese

1 small pkg fresh basil

170 g Parmesan cheese

6 peaches

1 ½ (142 g) pkgs spring mix (mixed greens)

6 whole grain pitas

3 medium zucchini squash

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Trim and halve zucchini lengthwise. Season the cut-sides with salt and pepper.

Once the pan is hot, coat with oil. Working in batches if necessary, add zucchini to the pan and grill, flipping once, until charred and just tender, about 10 minutes. Remove to a large plate. (Reserve pan for later use.)

Meanwhile, divide pitas between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until pitas are slightly crispy, 5-7 minutes. Remove from oven and set aside.

While the pitas are baking, finely grate Parmesan and set aside.

Quarter peaches lengthwise (around the pit); twist halves to separate, then remove and discard pits. Season the cut-sides with salt and pepper.

When the zucchini is done, return the pan to medium-high heat and coat with more oil. Working in batches if necessary, add the peaches and grill, flipping once, until charred and warmed through, about 3 minutes. Remove to the plate with the zucchini.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Divide between one medium bowl and one large bowl. (Set large bowl aside for the salad.)

Add cream cheese, salt, and pepper to the medium bowl with the basil. Using the back of a spoon, mash and combine the cream cheese, then spread evenly over each toasted pita.

Cut grilled zucchini crosswise into ¼-inch thick half-moons. Slice grilled peaches lengthwise into ½-inch thick wedges. Divide zucchini and peaches between pitas, arranging in an even layer, then top with Parmesan.

Return baking sheets to the oven and bake until flatbreads are warmed through and cheese is melted, about 4 minutes. Remove from oven.

Meanwhile, add oil, vinegar, honey, salt, and pepper to the large bowl with the basil. Whisk to combine the dressing.

Add mixed greens to the bowl with the dressing and toss to coat.

Divide flatbreads between plates and top each with a small handful of greens. Serve with remaining greens on the side and enjoy!

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