RECIPE DETAILS
Item ID: PF008
Serving Description: 1 Flatbread (6.4oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: PF008
Serving Description: 1 Flatbread (6.4oz.)
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Chef Ann Foundation Plant Forward
Zucchini yields: 86%
Drained red peppers yield: 73%
1. Preheat oven to 350 degrees F.
2. In a small metal container, place garlic and oil and roast for 30 minutes until garlic is soft. Mince cloves and reserve the oil for the cheese mixture.
3. Cut zucchini into half moons.
4. Dice red peppers.
5. Chop basil.
Preparation
1. Mix the zucchini and peppers together with salt, pepper, minced garlic, and 75% of the basil.
2. Mix mozzarella and drained feta together.
3. Mix oil from garlic and parmesan thoroughly.
4. Brush each flatbread with oil-parmesan mixture.
5. Spread each bread with 2oz of the mozzarella-feta blend.
6. Top cheese with 1/2 cup of vegetable mixture.
9. Bake open faced for 20 minutes at 350 degrees F.
10. Garnish with remaining basil.
Serving
Serving = 1 Flatbread (6.4oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 2.25 | Calories: 367.21 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 20.91% | |
| Red Orange: 0 | Grains: 2 | Sodium: 1069.59 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.125 | |||
| Additional: 0 |
