PF008 - VEGGIE AND CHEESE FLATBREAD

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Recipe Source: PF
  • 100
  • 1
  • Serving Measure: SANDWICH
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1 sandwich or 6.4 oz weight
  • Nutrition Link: 80356
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Zucchini yields: 86%
    Drained red peppers yield: 73%

  • Preparation Instructions:

    1. Preheat oven to 350 degrees.
    2. In a small metal container, place garlic and oil and roast for 30 minutes until garlic is soft. Reserve the oil for the cheese mixture.
    3. Cut vegetables (zucchini in half moons) and mix together with salt, pepper, garlic, and basil.
    4. Mix mozzarella and drained feta together.
    5. Mix oil and parmesan thoroughly.
    6. Brush each flatbread with oil.
    7. Spread each bread with 2 oz of cheese.
    8. Top cheese with 1/2 cup of vegetable mixture.
    9. Bake open faced for 20 minutes at 350 degrees.
    10. Garnish with basil.

  • Serving Instructions:

    1 serving is 1 flatbread

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.125 Meat/Meat Alternative: 2.25 Calories: 370.3
Dark Green: 0 Milk: 0 Sat. Fat: 20.93%
Red Orange: 0 Grains: 2 Sodium: 1069.53
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0
PF008 - VEGGIE AND CHEESE FLATBREAD

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