Grilled Zucchini Flatbread

This flatbread is a great meal to serve company because it is impressive and easy to make. Topped with kale-cashew pesto, Shiitake bacon, and tender grilled zucchini, it's flavorful and loaded with healthy veggies!

GRILLED ZUCCHINI FLATBREAD [VEGAN]

INGREDIENTS

FOR THE PESTO:

• 1 cup sliced kale
• 1/2 cup cashews
• 1/3 cup olive oil
• 1 cup fresh basil
• 3 cloves garlic, minced
• 1 teaspoon red pepper
• Salt and pepper as desired
• 1/2 cup vegan Parmesan

FOR THE SHIITAKE BACON:

• 1 packages of Shiitakes, sliced
• 1 tablespoon tamari
• 1 tablespoon liquid smoke
• 2 tablespoons coconut oil
• 1 tablespoon vegan Worcestershire
• 1 tsp red pepper flakes

FOR THE REST:

• 2 flatbreads
• 2 zucchinis, sliced

PREPARATION

1. For the Shiitake bacon, slice the mushrooms, coat them in all the ingredients, and bake in the oven at 250°F for 30 minutes.
2. Rotate the mushrooms halfway through so that they cook evenly. The mushrooms should be crispy, not hard.
3. Preheat oven to 400°F. Slice the zucchini, top it with salt and pepper, and grill it for a few minutes on each side.
4. Prep the pesto by throwing everything in a food processor.
5. Top the flatbread with pesto, sliced zucchinis, vegan parm, olive oil, and red pepper and bake it for 10 minutes or until it’s golden brown.
6. Garnish it with shiitake bacon and fresh basil and serve it.

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