Avocado Mexican Flatbread
Things have actually been going great with both. I can barely contain my excitement that the Skinny Dinner Starter-Superfood Italian actually hit the first grocery shelf last week!
Having two jobs (Oh and another job called “mom” to boot!) does have its downsides.
For one, I have been working on the weekends. (Ugh.)
And at night. (Ugh.)
And I have been working right into my lunch.
So, when I stop for lunch I am so busy I could eat my arm. (And instead end up eating handfuls of chips as I make my lunch.)
Last week I made this Avocado Mexican Flatbread on exactly one of those days.
It probably came out of the oven at 2 p.m., so I was starving, but it hit the spot. It was awesome. I ate the whole thing.
Maybe next time I just might share it.
1 flat bread (I like Target’s Archer Farms Garlic Naan)
1 small zucchini, sliced
1 small ripe tomato, diced
Dash each of: chipotle, Mexican oregano, paprika
Sea salt + Pepper
Extra virgin olive oil
1 tablespoon of green onions, diced
Here’s What You Do:
Preheat oven to 400°F. Drizzle oil in pan and heat over medium high (about 1 teaspoon). Season zucchini with sea salt and pepper and add to the hot pan for two minutes. Flip for two minutes more and then add tomatoes for 2 minutes.
Meanwhile, put the flat bread in the oven for 4 to 5 minutes, or until warmed through.
Smash the avocado and spread onto the flat bread using a wide knife. Squeeze half the lime over the top and the pour the zucchini mixture over the top.
Season with a dash of chipotle, Mexican oregano, paprika and another lime wedge. Sprinkle the onions over the top. Add salt and pepper to taste.
Okay, so my kids probably wouldn’t like something piled high with zucchini, so I would serve the bread warm with the avocados for dipping and save their zucchini to go on the side where I would serve them with toothpicks to make them fun finger foods!
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