Flatbread with Feta, Zucchini & Lemon-Garlic Yogurt 😋
I seriously can’t get tired of this one! It has become a regular on my menu lately. Crispy flatbread, tender zucchini, salty feta, and a creamy lemon-garlic yogurt sauce—simple but SO good!
🛒 Ingredients
For the flatbread:
- 2 flatbreads or naan
- 1 medium zucchini, thinly sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese
For the Lemon-Garlic Yogurt:
- ½ cup plain Greek yogurt
- 1 garlic clove, finely minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon olive oil
- Pinch of salt
- Black pepper, to taste
👩🍳 Instructions
- Prepare the zucchini: Thinly slice the zucchini and pat it dry with paper towels to remove excess moisture.
- Season: Toss the zucchini with olive oil, salt, and black pepper.
- Cook: Heat a skillet over medium-high heat. Add the zucchini and cook for 3–5 minutes, turning occasionally, until lightly golden and tender.
- Make the yogurt sauce: Mix Greek yogurt, minced garlic, lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl. Stir until smooth.
- Prepare the flatbread: Preheat the oven to 425°F (220°C). Place the flatbreads on a baking sheet.
- Assemble: Spread the lemon-garlic yogurt over each flatbread. Arrange the zucchini on top and sprinkle with crumbled feta.
- Bake: Bake for 7–10 minutes, or until the edges are crisp and the feta is warmed.
- Finish: Remove from the oven and garnish with fresh parsley or dill, extra lemon zest, and a pinch of red pepper flakes if desired.
- Serve: Slice into wedges and enjoy while warm! 🍋🥒🧀
💡 Tips
- Use Greek yogurt for a thicker, protein-rich sauce.
- Pat the zucchini dry so the flatbread doesn’t become soggy.
- Add grilled chicken or chickpeas for extra protein.
- A final squeeze of fresh lemon makes this even better!
❤️ If you enjoy my recipes, please leave a comment or even just a “YUM!” Your engagement encourages me to keep sharing more recipes. Thank you!
