Speedy zucchini flatbreads
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This recipe was inspired by Turkish Kablaki Lahmacun from Rebecca Seal's Istanbul: Recipes from the Heart of Turkey, but adapted for a super speedy dinner, ideal for the hottest summer days. The original recipe bakes thinly sliced zucchini strips and feta cheese on pizza dough in a hot oven. Rather than making flatbread dough and turning on the oven at full blast to bake the pizzas, I sautéed sliced zucchini quickly on the stove top, piled them on flour tortillas with cotija cheese, and broiled them for a couple of minutes in my toaster oven. This proved to be the perfect accompaniment to cool gazpacho, and has become a favorite summer meal when it's too hot to do much cooking.
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