Green shrimp verde flatout flatbread

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
A wonderful flatbread recipe that uses fresh ingredients and goes great with a summer night. Make this as an appetizer or as a weeknight dinner and serve with mixed salad greens. It's a great way to jazz up a prepared flatbread and comes together quickly. We grilled shrimp and zucchini seasoned with salt, pepper and chopped mint as a topping for the flatbread. Then spread ricotta cheese over the flatbread before topping with the zucchini, shrimp and additional cheese. Squirting lemon over the final bread adds a nice citrus flavor.


Cooked shrimp

3 oz, grilled

Fat-free ricotta cheese

½ cup(s)

Shredded fat free mozzarella cheese

½ cup(s)

Uncooked zucchini

2 large, 10-12 1/4” thick coin shaped slices

Fresh mint leaves

2 Tbsp, finely chopped


½ item(s), juiced

Flatout Flatbread Light original flatbread

1 item(s)


  1. Treat the zucchini coins with non-stick cooking spray, then season them with salt and pepper and scatter the chopped mint over them.
  2. Pat them with your fingertips to press the mint firmly to the zucchini. Season with salt and pepper.
  3. Grill or cook in a grill pan for a couple minutes on each side until the zucchini is tender and crispy in areas.
  4. Preheat oven to 375°F.
  5. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven.
  6. 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.
  7. Bake at 375°F for four minutes. Remove from the oven, squirt the lemon over the flatbread, and serve immediately.
  8. 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.