By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
456 cal · 60 min
Herb Roasted Tomato and Zucchini Flatbread
Recipe GLPR984865d67c4af2
A fresh and savory flatbread topped with roasted cherry tomatoes and zucchini infused with aromatic herbs, melted mozzarella cheese, and finished with a drizzle of balsamic glaze. This colorful dish combines crispy flatbread with tender roasted vegetables for a light yet satisfying meal.
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Ingredients
2 pints Cherry tomatoes
2 teaspoons Olive oil
2 sprigs Fresh oregano sprigs
2 sprigs Fresh rosemary sprigs
2 sprigs Fresh thyme sprigs
2 Garlic cloves, whole
Salt
Black pepper
2 Zucchini, diced
4 Low carb flatbread wraps
1⅓ cups Part skim shredded mozzarella cheese
Balsamic vinegar or glaze (optional)
Directions
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
Place the cherry tomatoes in a large bowl. Add the oregano, rosemary, thyme sprigs, and whole garlic cloves. Drizzle with the olive oil and season with salt and pepper to taste. Toss gently to coat everything evenly.
Transfer the mixture to the prepared baking sheet, spreading it out in a single layer. Roast in the preheated oven for 30–45 minutes, stirring occasionally, until the tomato skins begin to split and burst.
Remove the baking sheet from the oven and add the diced zucchini to the roasted tomatoes. Toss to combine. Return to the oven and roast for an additional 8–12 minutes until the zucchini is tender.
Using tongs or a slotted spoon, remove and discard the herb sprigs and garlic cloves from the roasted vegetables. Increase the oven temperature to 425°F.
Divide the shredded mozzarella cheese evenly among the four flatbread wraps, sprinkling approximately 1/3 cup on each. Place the wraps directly on the oven racks (or on a baking sheet or foil if preferred) and bake for 5–7 minutes until the cheese is melted and the flatbread is crispy.
Remove the flatbreads from the oven and transfer to serving plates. Divide the roasted tomato and zucchini mixture evenly among the four flatbreads, spooning it over the melted cheese. Drizzle with balsamic vinegar or glaze if desired. Serve immediately.
Comments
This is a straightforward weeknight dish with every ingredient available at Harris Teeter, Food Lion, Kroger, or Walmart—no special stops needed. The cost per serving lands around $2.50 to $3.00, driven mainly by fresh mozzarella and flatbread wraps, which is reasonable for a vegetarian lunch or light dinner. The stated 60 minutes is honest if you're slow-roasting the vegetables; expect 45 minutes if you use high heat and skip the garlic confit moment. It reheats well, travels to lunch, and suits families or solo cooks equally, though it's more of a summer dish when cherry tomatoes and zucchini are at their peak locally and won't require California shipping.
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