Working from home, I have the benefit of making lunch in my kitchen. I don’t have to decide either the night before or early that morning what I will want for lunch.
With plans to go to dinner with friends at an Italian restaurant tonight, I wanted a lunch that would not be heavy. This restaurant is new to my husband and me, so I want to be hungry enough to sample lots of items on the menu.
When lunchtime came around today, the air had a chill and the sky was overcast. Definitely not a salad sort of day. I wondered what I could create that would be warm but not too filling. We had leftover zucchini and cremini mushrooms from a dinner earlier in the week. We always have whole wheat wraps and a variety of cheeses in the refrigerator. Together, I decided I would make an interesting pizza.
My husband, who was working from home today also, shared this lunch with me. For a quickly thrown together lunch, we both thought it was tasty. One more thing to add to my “What to eat for lunch today?” list.
- 2 small zucchini, sliced into 1/2″ rounds
- 1/2 Tb. extra virgin olive oil
- 5 cremini mushrooms, sliced
- 1/2 yellow onion, diced
- salt and pepper
- 1 piece whole wheat flatbread
- 2 Tb. shredded provolone
- 2 Tb. shredded parmesan, divided
- Preheat oven to 375. Heat a nonstick frying pan over medium heat.
- Place zucchini rounds in pan, cooking for 2 -3 minutes per side, or until zucchini is golden brown.
- Remove zucchini from pan, pour olive oil into pan and add mushrooms and onion.
- Season with salt and pepper. Cook, stirring occasionally, until tender.
- Place flatbread on a pizza peel. Place zucchini rounds on flatbread, and top with mushrooms and onion.
- Sprinkle with provolone and 1 tablespoon of parmesan.
- Slide flatbread directly onto oven rack and bake for 5 minutes.
- Remove using pizza peel and top with remaining parmesan. Cut into slices, and serve.