Flatbread with Feta, Zucchini & Lemon Garlic Yogurt
Warm crisp flatbread topped with ribbons of zucchini, crumbled feta, and a drizzle of creamy lemon-garlic yogurt sauce. A refreshing, savory dish with Mediterranean flair that’s simple yet elegant.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
2 flatbreads (store-bought naan, pita, or homemade flatbread)
1 medium zucchini, thinly sliced into ribbons or rounds
1 tbsp olive oil
½ cup crumbled feta cheese
2 tbsp pine nuts or walnuts, lightly toasted
Fresh basil or mint leaves, for garnish
Lemon Garlic Yogurt Sauce
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice + ½ tsp zest
1 garlic clove, minced or grated
Salt & black pepper, to taste
Instructions
Prepare yogurt sauce
In a small bowl, mix yogurt, olive oil, lemon juice & zest, and garlic.
Season with salt & pepper. Chill until ready.
Cook zucchini
Heat olive oil in a skillet over medium heat.
Add zucchini ribbons/rounds, season lightly with salt & pepper.
Cook 3–4 minutes until just tender but not mushy.
Toast flatbread
Warm flatbreads in oven (375°F / 190°C for ~5 min) or skillet until lightly crisp.
Assemble
Spread a thin layer of lemon garlic yogurt sauce over flatbread.
Top with sautéed zucchini, crumbled feta, and toasted pine nuts/walnuts.
Garnish with fresh basil or mint.
Serve
Slice into wedges and serve warm or at room temperature.
Notes & Tips
Add cherry tomatoes or roasted red peppers for extra color and flavor.
For more richness, drizzle with a little honey or balsamic glaze.
Use whole-wheat or seeded flatbreads for extra nutrition.
Frequently Asked Questions
Q: Can I make this ahead?
A: Assemble just before serving to keep the flatbread crisp. You can prep the yogurt sauce and cook zucchini up to 1 day in advance.
Q: Can I make it vegan?
A: Yes — use plant-based yogurt and vegan feta.
Nutritional Information
Calories: 290
Protein: 10g
Carbs: 32g
Fat: 14g
Fiber: 4g