✕ You're chasing high protein✕ You're doing keto / low-carb
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✅ 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% · 14g
Carbs53% · 69g
Fat36% · 21g
5g
Fiber
650mg
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
2th pctl
More protein than 2% of 1,474 meals
Protein density
2.9g /100cal
Leaner than 7% of meals
vs Veggie average
39% lighter
This490
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✓ Under 650 Calories✓ Sodium Smart✓ 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
Flatbreads
Zucchini
Button Mushrooms
Cream Cheese
Mozzarella Cheese
Garlic
Italian Seasoning
Grape Tomatoes
Chives
Chili Flakes
Flour
Garlic Powder
Bacon
Olive Oil
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Halve tomatoes lengthwise. Mince chives.
2
Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet.Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes.Meanwhile, place tomatoes in a medium bowl; toss with 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
4
Once zucchini is tender, transfer to bowl with tomatoes; toss to combine.Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
5
While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds.Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
6
Once roasted garlic is done, carefully transfer to a cutting board and roughly chop.Heat broiler to high.Evenly top flatbreads with sauce, roasted garlic, mushrooms, and veggies. Sprinkle with mozzarella.
7
Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Halve tomatoes lengthwise. Mince chives.
2
Step 2
Toss zucchini on a baking sheet with a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Place garlic foil packet on same sheet.Roast on top rack, tossing halfway through, until zucchini is browned and tender, 14-16 minutes.Meanwhile, place tomatoes in a medium bowl; toss with 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (You’ll use the rest of the Italian Seasoning later.) Set aside to marinate.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.
4
Step 4
Once zucchini is tender, transfer to bowl with tomatoes; toss to combine.Leaving garlic foil packet on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)Return to top rack until flatbreads are lightly toasted and garlic is softened, 5-7 minutes.
5
Step 5
While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, 30 seconds.Reduce heat to medium low and whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Season generously with salt and pepper. Simmer until thickened, 1-2 minutes. Remove pan from heat.
6
Step 6
Once roasted garlic is done, carefully transfer to a cutting board and roughly chop.Heat broiler to high.Evenly top flatbreads with sauce, roasted garlic, mushrooms, and veggies. Sprinkle with mozzarella.
7
Step 7
Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. Slice flatbreads into pieces; sprinkle with chives and chili flakes to taste. Divide between plates and serve.
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Zucchini & Tomato Flatbreads (HelloFresh's Zucchini & Tomato Flatbreads: 490 calories, 14g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 490 calories with 14 g of protein, representing about 25 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. Flatbreads are usually baked quickly at high temperatures. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
490Calories
14gProtein
69gCarbs
21gFat
5gFiber
650mgSodium
Daily calorie contribution25% of 2,000 cal target
🍽️ Serves: 2 servings
⚡ Under 500 cal
✓ Perfect for
Low-calorie targets
⚠ Not ideal for
High-protein requirements
Vegans
Strict keto
Frequently asked questions
How many calories are in Zucchini & Tomato Flatbreads?
Zucchini & Tomato Flatbreads contains 490 calories and 14 g of protein per serving, portioned as HelloFresh's Zucchini & Tomato Flatbreads: 490 calories, 14g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Zucchini & Tomato Flatbreads?
Zucchini & Tomato Flatbreads is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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