Photo of Lemon-thyme zucchini on flatbread by WW

Lemon-thyme zucchini on flatbread

PersonalPoints™ per serving
Total Time
21 min
7 min
14 min
Perfect for summer, these grilled flatbreads pair fresh zucchini marinated in a lemony garlic and herb dressing with creamy goat cheese. It’s quick, easy, and full of flavor, making this recipe ideal for an appetizer or a light meal. We use naan—an elongated oval Indian flatbread—for the base. Onion flatbread makes a flavorful alternative to the plain flatbread, if you can find it. For the zucchini, choose smaller or medium vegetables, which will have better flavor than larger alternatives, which are usually better for making breads. While we opted for thyme, you can really use any of your favorite herbs in this dish.


Fresh lemon juice

3 Tbsp

Garlic clove(s)

3 medium clove(s), or 2, crushed

Olive oil

1½ tsp

Fresh thyme

1½ tsp, fresh, minced

Table salt

½ tsp

Uncooked zucchini

2 medium, cut in half crosswise, then cut into 1⁄4-inch-thick slices, lengthwise

Naan bread(s)

3 item(s), (9 x 3 1⁄2-inch) oval flatbreads

Hard-type goat cheese

4 oz, crumbled, at room temperature


  1. Combine the lemon juice, garlic, oil, thyme, and salt in a zip-close plastic bag; add the zucchini. Squeeze out the air and seal the bag; turn to coat the zucchini. Let stand 30 minutes.
  2. Spray the grill rack with nonstick spray; prepare the grill. Remove the zucchini from the plastic bag and place on the grill rack. Grill until tender and grill marks appear, 3–4 minutes on each side. Transfer the zucchini to a plate and set aside.
  3. Place the flatbreads on the grill rack and grill until lightly crisped and golden on the bottom, 2–3 minutes. Flip with tongs, then evenly spread the cheese on the flatbreads. Arrange the zucchini on top in slightly overlapping rows and press down lightly. Cover the grill and cook until the bottoms of the flatbreads are lightly crisped, about 3 minutes. Cut each flatbread in half crosswise, making a total of 6 pieces. Yields 1 piece per serving.