Green Shrimp Flatbread

green shrimp flatbread

Have you ever walked outside and found that someone had left you a bag of zucchini at your door? It can, and does happen! Zucchini has a way of being so prolific in the summer that some growers can’t possibly use it all, and they’re forced to think creatively in order to get rid of it. Even if they do manage all of it, well, they’re bound to miss a hidden vegetable somewhere in the vines until it grows as big as a log. Therefore some lucky people find anonymous gifts like 4 pounds of zucchini at their door, left by a mysterious gardener.

The all time best use for one of those giant zukes that I’ve ever seen was while I was driving through an outdoor shopping center in my old home town. It was a very stately area, filled with huge fountains and statues: bronze cherubs spouting water, that kind of thing. At one end of the center was a life-sized statue of Winston Churchill and his wife, an homage to married life. They were seated on a bench, facing each other, engaged in eternal conversation- but someone had placed a two foot long zucchini on the Prime Minister’s lap! It was just sitting there baking in the sun, totally out of place. Hilarious!

And now that I think about it, I should grow some zucchini this year, so I can give back all the, ahem, generosity I’ve been subject to. Winston would approve.

Even if you’re not the lucky recipient of mystery zucchini, the vegetable is easy to come by and super tasty grilled. Don’t skimp on the lemon in this flatbread recipe, though. The lemon goes well with everything!

-Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Green Shrimp Flatbread

WW® SmartPoints® value: 6 per serving


  • 1 Flatout flatbread, Light Original
  • 3 ounces grilled shrimp
  • 1/2 cup fat-free ricotta cheese
  • 1/2 cup fat-free shredded mozzarella cheese
  • 10-12 1/4” thick coin shaped slices of zucchini
  • 2 tablespoons fresh mint, finely chopped
  • 1/2 lemon, juiced
  • Salt and freshly ground pepper
  • Non-stick cooking spray


Treat the zucchini coins with non-stick cooking spray, then season them with salt and pepper and scatter the chopped mint over them. Pat them with your fingertips to press the mint firmly to the zucchini. Season with salt and pepper. Grill or cook in a grill pan for a couple minutes on each side until the zucchini is tender and crispy in areas. Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. Spread the ricotta cheese evenly over the flatbread, then arrange the zucchini and shrimp evenly on the flatbread. Next, scatter the shredded mozzarella over the flatbread. Bake at 375°F for four minutes. Remove from the oven, squirt the lemon over the flatbread, and serve immediately.

Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.

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