Grilled Zucchini Flatbread with Goat Cheese and Rosemary

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Yield: 2 flatbreads

Originally published by Two Healthy Kitchens on Shared with permission.

Such incredible flavor from a few simple ingredients! (And also a brilliant way to use up that bounty of late-summer zucchini and summer squash!)

The crisp, cracker-like Flatout flatbread “crust” is a delicious counterpoint to the soft, creamy goat cheese and the succulent, smoky grilled zucchini, yellow squash and onion. Rosemary goes hand-in-hand with grilled summer veggies, so it’s the perfect flourish to make these flatbreads truly special.

A bonus in using Flatout flatbread is that there are so many varieties that involve whole grains, lots of fiber, and boatloads of protein. Stealthy nutrition. Gotta love it.

These flatbreads are a perfect appetizer or first course for a late-summer backyard party, but they also make a truly special light lunch or vegetarian dinner, paired with a nice salad and some sweet summer fruit.

It’s easy to crank out extras, too, so you can expand the recipe to feed more people (if you find a crowd gathering ’round your grill as passersby catch an irresistible whiff of what you’re cooking)!

Grilled Zucchini Flatbread with Goat Cheese and Rosemary


  • 2 Flatout flatbreads (we use Light Italian Herb)
  • 1 medium yellow squash (about 8 ounces), sliced into 1/4″-thick rounds (to yield about 1 1/2 cups)
  • 1 medium zucchini (about 8 ounces), sliced into 1/4″-thick rounds (to yield about 1 1/2 cups)
  • 3/4 cup thinly sliced (about 1/4″ thick, half-rounds) red onion (from about 1/2 a small onion)
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons minced fresh rosemary, divided
  • 3/4 teaspoon coarse kosher salt
  • 1/4 teaspoon finely crushed black pepper
  • All-natural nonstick cooking spray or sprayed canola oil
  • 1 1/2 ounces crumbled goat cheese (to yield a heaping 1/3 cup)
  • 1/2 – 3/4 teaspoon good-quality balsamic vinegar or balsamic syrup, for drizzling, if desired


1) Prepare and preheat grill.
2) If any of your zucchini or yellow squash rounds are very large in diameter, you can cut those rounds in half to yield smaller semi-circles. In a medium bowl, combine yellow squash, zucchini, and onion with olive oil, 1 teaspoon rosemary, salt, and black pepper. Toss well until the mixture is thoroughly combined and the vegetables are evenly coated all over with oil and seasonings.
3) Spread vegetable mixture in an even, single layer on a grill topper that’s large enough that the vegetables don’t have to overlap too much (ours is about 11″ x 14″).
4) Grill vegetables over medium heat for about 15 minutes, stirring about every 5 minutes. You want the vegetables to develop areas of seared brown grill marks, without becoming too mushy or burned.
5) Meanwhile, spray both sides of each flatbread lightly with nonstick spray. Grill over medium heat for 2 minutes on each side, until they develop lightly browned grill marks.
6) Top grilled flatbreads with grilled vegetables, and sprinkle evenly with goat cheese and remaining 1/2 teaspoon rosemary. Lightly and evenly drizzle balsamic vinegar over top, if desired.
7) Cut into wedges and serve immediately.


Zucchini and yellow squash: Although we love the colorful presentation from using both types of squash, you may certainly choose to use only zucchini, or only yellow squash.

Grilling: Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.

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