Weekend lunch

Top: Cheesy Zucchini and red onion flatbread; hash brown
Bottom: Mixed fruit smoothies, parmesan zucchini

Although I knew there was going to be a big feast at night, I couldn't help to make something for lunch on an idle Saturday. Since I have assembled all the ingredients for cheesy zucchini and red onion flatbread, I decided to just do it! With the leftover zucchini and red onion, I came up with another 2 side dishes : parmesan zucchini and hash brown with caramelised red onion. To round up the meal, we had mixed fruit smoothies. Pretty substantial meal before the feast..

The flatbread was nice. I liked it a lot, but OCT thought it was too cheesy for him. Eventhough I used less cheese than what the recipe called for. This is definitely a great dish to serve your vegetarian friends.

Cheesy Zucchini and Red Onion Flatbread
(adapted from Bon Appetit August 2006)

13 oz tube refrigerated pizza dough
3/4 cup garlic and herb cheese spread (such as Alouette), divided
3/4 cup finely grated parmesan cheese, divided (I substituted half with Gruyere cheese)
3 tbsp chopped fresh Italian parsley
1 small red onion, cut into 1/8-inch rounds
1 7- to 8-inch long zucchini, cut crosswise into 1/8-inch thick rounds
olive oil
salt

Preheat oven to 400. Line baking sheet with parchment. Unroll dough onto parchment. Spread half of herb cheese over one long half of dough, leaving 1/2 inch plain border. Sprinkle with half of parmesan and 2 tbsp parsley. Arrange one row of zucchini down one long side of dough on top of the herb cheese. Arrange onion rounds in row alongside zucchini. Arrange one more row of zucchini alongside onion.Using parchment as an aid, fold plain half of dough over filled half (don't seal edges).

Spread remaining herb cheese over top; sprinkle with remaining parmesan.Arrange one row of zucchini down one long side of dough.Arrange onion rounds in row alongside zucchini. Arrange one more row of zucchini alongside onion. Brush vegetables with olive oil and sprinkle with salt and pepper.

Bake until puffed and deep brown at edges, about 24 minutes. Sprinkle with remaining parsley.