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Author Notes: This recipe was inspired by Turkish Kablaki Lahmacun from Rebecca Seal's Istanbul: Recipes from the Heart of Turkey, but adapted for a super speedy dinner, ideal for the hottest summer days. The original recipe bakes thinly sliced zucchini strips and feta cheese on pizza dough in a hot oven. Rather than making flatbread dough and turning on the oven at full blast to bake the pizzas, I sautéed sliced zucchini quickly on the stove top, piled them on flour tortillas with cotija cheese, and broiled them for a couple of minutes in my toaster oven. This proved to be the perfect accompaniment to cool gazpacho, and has become a favorite summer meal when it's too hot to do much cooking. —Fairmount_market
Makes 4 flatbreads
- 2 small zucchini
- 1 small onion or large shallot
- 2 teaspoons aleppo pepper
- 2 tablespoons olive oil
- 1 pinch sea salt
- 1/2 cup cotija cheese, crumbled
- 4 flour tortillas
- Trim the tips off the zucchini and then use a vegetable peeler or mandolin to cut them into long slices lengthwise. Mix the zucchini in a bowl with 1 Tbsp olive oil, a pinch of salt, and the aleppo pepper. Peel and dice the onion or shallot.
- Heat a skillet over medium heat. Add 1 Tbsp olive oil and the onions and cook until they become glassy. Add the zucchini and continue cooking until the zucchini is just cooked through. Remove from the heat.
- Pile a quarter of the zucchini mixture on each of the tortillas and top with a quarter of the cheese. Cook the tortillas under the broiler of a toaster oven or regular oven until the cheese is melted and the tortillas toasted, being careful not to burn them (in the toaster oven they were each done after about four minutes). Serve at once.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash