A mid-priced veggie that 10% lighter than the average veggie meal and ranks in the 6th percentile for protein.
Value4/5
Protein1/5
Lightness2/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Veggie lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein11% · 21g
Carbs49% · 93g
Fat40% · 33g
8g
Fiber
980mg
Sodium
2.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
6th pctl
More protein than 6% of 1,474 meals
Protein density
2.9g /100cal
Leaner than 7% of meals
vs Veggie average
10% lighter
This720
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Potatoes
Flatbreads
Zucchini
Lemon
Marinated Artichoke Hearts
Italian Cheese Blend
Mayonnaise
Tomato
Chili Flakes
Garlic Powder
Olive Oil
Salt
Black Pepper
Cooking Oil
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4
In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
5
Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
6
Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)
7
Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2
Step 2
Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4
Step 4
In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
5
Step 5
Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
6
Step 6
Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)
7
Step 7
Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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