It’s just a few days now until Christmas, and if you’re like us you’re sandwiched between baking lots of cookies and getting ready to prepare a feast on the big day. So what you probably want right now is some food that’s super simple to make and requires very little effort. That’s where these flatbreads come in – we made these recently and were happy with how easy they were, since they came together in less than 20 minutes. We adapted them from this recipe in the New York Times, and we’ll show you how to make this quick and delicious meal in the lull between all this holiday cooking.
You’ll need:
- A zucchini
- A 14.5-ounce can of diced tomatoes
- 8 small tortillas
- 8 ounces of mozzarella
- Dried oregano
- Plain yogurt
- Garlic
- A lemon
- Honey
- 4 ounces of feta cheese
- An avocado
- Parsley
First, you’ll want to prepare the flatbreads: place your tortillas on baking sheets, with 4 to a sheet. Shred your mozzarella and scatter it over the tortillas, then sprinkle with dried oregano on top. Bake at 400°F for around 10 minutes, until the cheese is melted and the tortillas are crispy around the edges but not browned.
While the tortillas are in the oven, drain your tomatoes and chop up your zucchini. Once the tortillas are done baking, top with the zucchini and tomatoes.
Then cut your avocado in half and cut each half into 8 slices. Place two avocado slices on each tortilla, then top with the feta.
Finally, make a sauce by stirring together a cup of yogurt, 2 teaspoons of honey, and a pinch of salt. Grate in a garlic clove and squeeze in the juice from your lemon, and once you have an even sauce drizzle that over each tortilla. As a finishing touch, add some parsley leaves, and now you have your flatbreads!
Besides the fact that these flatbreads are done in a flash, we also like that they’re a little bit of everything: you’ve got two types of cheese, plus several different veggies (yes, we’re counting avocado as a vegetable), plus a cool and creamy sauce, all piled on top of a tortilla. It’s kind of like an organized raid-the-fridge meal, which is exactly what you need at a time when you might be exhausted from baking. So keep this recipe in your back pocket for now, or at any other time when you want to eat something healthy and interesting but don’t want to slave away in the kitchen – it’s an amazingly easy and tasty dinner!