Grilled Zucchini Flatbread

Posted by in Cooking, Lunch/Dinner, Pizza | 0 comments













Hello & Happy Thursday!!






While some of my favorite recipes involve a myriad of ingredients and a minus of at least 60mins, I have many “go to” dinner concepts when I have minimal time and a handful of things to work with. 


One of my favorite concepts is a veggie packed flatbread. If you’re weary of carbs, then this recipe perhaps may not be for you. However, I find that I need some good carbs with a diet packed full of veggies to sustain my energy levels!





What I love about this recipe, is everything. Its simply, involves minimal ingredients, time, has aesthetic appeal, packs tons of flavor and nutrients, has multiple textures, kale peston, and various flavors from the grilled zucchini and shiitake bacon that just put it over the top. 



If you’re looking for a quick zucchini focused dinner or appetizer concept that doesn’t disappoint, you need my recipe for vegan Grilled Zucchini Pesto Flatbread!







Why this recipe rocks:



Minimal ingredients

Nutrient dense

Great aesthetic appeal

Perfect for a quick dinner or appetizer 





























Yields 2

Grilled Zucchini Flatbread

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 flat breads
  • 2 zucchinis (sliced)
  • Pesto:
  • 1 cup sliced kale
  • 1/2 cup cashews
  • 1/3 cup olive oil
  • 1 cup fresh basil
  • 3 cloves minced garlic
  • 1 tsp red pepper
  • salt and pepper as desired
  • 1/2 cup Follow Your Heart vegan parm shreds
  • Shiitake bacon:
  • 1 packages of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tbs liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms in midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
  2. Preheat oven to 400 degrees. Slice zucchini, top with salt and pepper, and grill for a few minutes on each side. Prep the pesto by throwing everything in a food processor. Top the flatbread with pesto, sliced zucchinis, vegan parm, olive oil, and red pepper and bake for 10 minutes or until golden brown. Garnish with shiitake bacon and fresh basil and serve!














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