Zucchini and Red Onion Flatbread Pizza

Last week The Husband randomly came home with a bag of shrimps and flatbreads.  I made shrimp scampi from the shrimps, but now I'm left with a very large bag of flatbreads and a dilemma... "Just what do I do with so much flatbread?" Thankfully I found this recipe and was able to use up all the flatbreads. The original recipe is much fancier, I simplified it because I didn't have 40 minutes to spare. So here's my version, it's fast, easy, delicious and healthy. Definitely one for the books... er.. blog.

Zucchini and Red Onion Flatbread Pizza
(loosely adapted from epicurious)

ingredients

• vegetable spray
• 8 flatbread
• Alouette garlic-and-herb cheese spread
• parmesan cheese
• 2 red onions
• 2 long zucchini, cut crosswise into 1/8-inch-thick rounds
• chopped fresh Italian parsley - optional

directions

1. Preheat oven to 400F
2. Lightly grease a cookie sheet with the vegetable spray, or use a silicone baking mat and place the flatbread directly on it.
3. Spread a layer of Alouette garlic-and-herb spread, then sprinkle some parmesan cheese on top of the spread.
4. Layer zucchini and red onion
5. Spray the top of the vegetables with a little cooking spray and sprinkle with a some pepper
6. Bake in oven until the edges are brown, roughly 10 minutes.
7. Sprinkle some parsley.