Herb Roasted Tomato and Zucchini Flatbread - Slender Kitchen
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Herb Roasted Tomato and Zucchini Flatbread

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265
Calories 
32g
Carbs 
11g
Fat 
19g
Protein 
6
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

A few weeks back I shared a Margherita Pizza that I often have when I need a really quick dinner or lunch. Since then many of you have reached out asking for more ideas for flatbread pizzas, I thought I would share another. This is one of my all time favorite flatbread or pizza combinations. It does take a bit of prep work but it is absolutely worth it. Since the roasting does take some time, I usually serve the herb roasted tomatoes and zucchini as a dinner side dish and then use leftovers to make this recipe. You could use any type of homemade or storebought crust you wanted (spaghetti squash crust anyone?) and to mix things up try it with ricotta, goat cheese, or feta instead of the traditional mozzarella.

Prep Time

Herb Roasted Tomato and Zucchini Flatbread

28
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 3 cups cherry tomatoes
  • 2 tsp olive oil
  • 2 U sprigs thyme
  • 2 U sprigs oregano
  • 2 U sprigs rosemary
  • 2 U garlic cloves
  • 2 U zucchini, diced
  • salt and pepper
  • 4 U low carb wraps (like Flatout Light, or alternative pizza crust, adjust PointsPlus® and calories)
  • 1.33 cups part skim shredded mozzarella cheese

Nutritional Facts

Serving Size: 
1 pizza
Amount Per Serving
Calories 265
Calories from Fat 100
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 19mg
6%
Sodium 439mg
19%
Total Carbohydrate 32g
11%
Dietary Fiber 13g
52%
Sugars 9g
Protein 19g

Directions

  1. Preheat the oven to 375 degrees. Cover a baking sheet with parchment. Toss the tomatoes, herbs, and garlic with the olive oil. Arrange on the baking sheet and roast for 30-45 minutes or until tomatoes begin to burst. Add zucchini and roast for 8-12 more minutes until zucchini is tender. Discard the herbs and garlic.
  2. Turn the oven up to 425 degrees.
  3. Top each wrap with 1/3 cup of cheese. Place directly on oven rack (or on foil/baking sheet) and cook for 5-7 minutes until crisp and cheese is melted.
  4. Divide the tomatoes and zucchini among the flatbreads and top with balsamic vinegar or glaze.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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