Grilled Zucchini Flatbread with Parsley & Pistachio Pesto

🍽️ Servest 2 to 4

⏲️ 25 min

---

Enjoy a flavorful and nutritious dish with this grilled zucchini flatbread topped with pistachio pesto. Perfect for a light lunch or dinner, this recipe is easy to make and packed with vibrant, fresh ingredients.

Ingredients

For the Pesto

• 100 g parsley

• 25 g grated Pecorino

• 60 ml extra virgin olive oil

• ½ teaspoon salt

• 1 tablespoon fresh lemon juice

• 30 g unsalted pistachios, roasted and roughly chopped, divided

• 1 garlic clove

For the Zucchini

• 1 medium zucchini, sliced diagonally

• Extra virgin olive oil, for drizzling

• ½ teaspoon smoked paprika

• Salt and freshly cracked pepper

For the Flatbread

• 400 g cottage cheese

• 4 tablespoons flax seeds

• Salt & pepper

• Optional herbs like sumac, rosemary, thyme, etc.

For Serving

• 1 handful fresh mint, finely chopped

• 1 handful sunflower shoots, stems removed

• Coarse sea salt flakes

• Arugula

• Feta

---

Instructions

Make the Pesto

Combine parsley, cheese, olive oil, garlic, salt, and lemon juice in a food processor. Add half of the pistachios and pulse until smooth.The remaining pesto can be stored in an airtight container in the fridge for up to 3 days. To retain its color, drizzle a little olive oil on top or press plastic wrap directly onto the surface. Use as a sandwich spread, pasta sauce, or dip.

Prepare the Zucchini

Preheat the grill to medium-high heat. Drizzle the zucchini slices with olive oil, sprinkle with smoked paprika, and season generously with salt and pepper. Grill for about 5 minutes, or until tender and slightly charred on both sides.

Make the Flatbread

Blend the cottage cheese and flax seeds in a blender. Season with salt, pepper, or other herbs as desired. Spread the mixture on a parchment-lined baking sheet and bake at 190°C (375°F) for 30 minutes. Let it cool completely and cut it into the desired size. This can be prepared in advance and stored for several days.

Assemble the Flatbread

Spread pesto over the grilled flatbread. Top with grilled zucchini, mint, the remaining 32 g of pistachios, arugula, sunflower shoots, crumbled feta, and a sprinkle of sea salt flakes. Drizzle with olive oil and finish with freshly cracked pepper.

Enjoy