Makes 2 Servings
Macros: 387 Cal, Fat 20g, Carbs 30g, Fibre 6g, Protein 25g
2 tsps Avocado Oil
2 Zucchini (small, diced)
99 grams Whole Wheat Flatbread (8-inch)
113 grams Sliced Ham (chopped)
56 grams Cheddar Cheese (shredded)
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium-high heat. Cook the zucchini for about five to eight minutes, or until browned and tender.
Top the flatbread with the zucchini, ham, and cheddar cheese. Transfer to the baking sheet and bake for five to eight minutes or until the flatbread is crispy and the cheese is melted. Cut into slices and enjoy!
Leftovers: Enjoy immediately for best results or refrigerate in an airtight container for up to two days. Re-toast before serving if preferred.
Whole Wheat Flatbread: One flatbread is equal to approximately 52 grams or one medium-size piece of flatbread.
Gluten-Free: Use brown rice tortillas instead of whole wheat flatbread and adjust the baking time accordingly.
Dairy-Free: Use vegan cheese or omit the cheddar cheese completely.
More Flavour: Add garlic, fresh or dried herbs.
Additional Toppings: Top with red pepper flakes.