Ingredients
1 yellow zucchini
1 lavash flatbread
1 oz of herbed goat cheese
few tablespoons of olive oil
pinch of salt
fresh basil

1. Preheat oven to 375 degrees (my new kitchen’s oven takes forever to heat up so I always have to set this first)

2. I sliced up the yellow zucchini and then dried them (so that the water doesn’t interfere with the cooking). Then I coated the zucchini slices with olive oil and put them on a baking sheet and sprinkled it with salt. I love roasted veggies (just can’t seem to enjoy raw vegetables as much, they don’t have the same crunch). Once the oven was ready, I roasted the zucchini for about 30 minutes or until they turn a nice brown.

slice up the zucchini

3.  Since I got a chance to go to the local downtown Sacramento Farmer’s market, I had a bunch of fresh basil leaves. First, I rinsed them to make sure no unwanted dirt made it into my pesto. Then I did a rough chiffonade and then tossed the basil leaves with olive oil and a diced garlic clove.

home-made pesto

4. Once the zucchini was done, I scooped them off to the side.  Then I coated the lavash bread with a bit of olive oil and lay it on the baking pan. I topped it with my home-made pesto which smelled delicious (thank you, garlic!). Then layered the roasted zucchini on top.

arranging the flatbread

5. Once that was all set, I crumbled some goat cheese  on top and then put it in the oven for 20 minutes or until the lavash bread was crispy.  I love this herbed goat cheese! So delicious and I got it fresh from the farmer’s market.

delicious dinner!

Read the original on: The Foodographer