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5 from 5 votes

Cheesy Zucchini and Tomato Flatbread

If you are looking for the perfect way to use up beautiful summer squash and zucchini, this cheesy tomato and zucchini flatbread is the answer! Flakey crescent dough makes for the perfect base for a cheesy, herby spread, and layers of fresh zucchini, yellow squash and tomatoes. With the right amount of cheese and freshness, this flatbread is a delicious main course or appetizer, too!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: American
Keyword: cheesy flatbread, cheesy zucchini flatbread, easy flatbread, easy weeknight dinner, vegetarian dishes, vegetarian flatbread, zucchini and tomatoes, zucchini flatbread
Servings: 8 Servings
Calories: 310kcal
Author: Sunena Anand

Equipment

Ingredients

  • 12 oz Crescent roll dough cold
  • 1 Zucchini thinly sliced
  • 1 Summer squash thinly sliced
  • 2 Vine-ripe tomatoes thinly sliced
  • Salt and pepper to taste

For the Cream Cheese Spread 

  • 8 oz Cream cheese softened
  • 1 cup Mozzarella cheese shredded
  • 2 tablespoon Fresh dill chopped
  • 2 tablespoon Scallions chopped
  • 3 cloves Garlic finely minced
  • 1 Lemon zested

Instructions

  • In a medium-sized mixing bowl, mix together the cream cheese, mozzarella cheese, herbs and seasoning. Mix until all of the ingredients are combined into a uniform spread.
    8 oz Cream cheese, 1 cup Mozzarella cheese, 2 tablespoon Fresh dill, 2 tablespoon Scallions, 3 cloves Garlic, 1 Lemon
  • Open the can of crescent roll dough, and spread flat onto a greased or lined sheet tray. Using your hands, pat the crescent roll down, and pinch the perforated lines together to make the dough resemble one large sheet of dough.
    12 oz Crescent roll dough
  • Using a fork, poke holes all across the dough, to keep the dough flat while baking. Par-bake the dough for 5-7 minutes, until the dough has lightly browned and has started to set.
  • Carefully take the par-baked dough out of the oven, and set on a trivet or heat-proof surface. Dollop the cream cheese mixture onto the dough, and carefully spread across the dough to completely cover the dough.
  • Arrange the slices of zucchini, yellow squash and tomatoes in a pattern of your choice. Drizzle with some olive oil and sprinkle the top of the zucchini with sea salt. Bake the flatbread for another 10-12 minutes.
    1 Zucchini, 1 Summer squash, 2 Vine-ripe tomatoes, Salt and pepper to taste

Notes

  • Use softened cream cheese: You want your cream cheese to be spreadable to avoid tearing the dough. The best way to do this is to take it of the fridge to allow it to soften. If you forget to do this, or don't have the time to do it, put it in a microwave-safe bowl and microwave for 15 seconds.
  • Use cold crescent roll dough: You want to use cold crescent roll dough, so it is easier to spread onto a sheet pan, and doesn't rip apart when you are spreading it onto the sheet tray.
  • Use full fat cheeses: Lower fat cheese does not melt as well as full fat cheese does. Because the base of this flatbread is mainly cheese based, you want a silky texture, not grainy!
  • For even slices: Use a mandoline to thinly slice your zucchini and squash into even thickness. This will ensure everything cooks evenly.

Nutrition

Calories: 310kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 515mg | Potassium: 277mg | Fiber: 1g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 1mg