Lemon-thyme zucchini on flatbread
Fresh lemon juice
3 medium clove(s), or 2, crushed
1½ tsp, fresh, minced
2 medium, cut in half crosswise, then cut into 1⁄4-inch-thick slices, lengthwise
3 item(s), (9 x 3 1⁄2-inch) oval flatbreads
Hard-type goat cheese
4 oz, crumbled, at room temperature
- 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.
- 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.
- 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.