Recipe Name:	Lemon-Thyme Zucchini on Flatbread	Submitted by:	Briana Murphy
Source:	Weight Watchers	Last Modified:	1/24/2010
Ethnicity:	American	Approximate Cost:	$7.31
Base:	Vegetable	Comments:
Course:	Entree	3 weight watchers points
Difficulty:	Easy
Preparation Time:	30-60 Minutes
Number of Servings:	6

Ingredients: 3 Tablespoon(s) fresh lemon juice 3 Clove(s) garlic 1 1/2 Teaspoon(s) olive oil 1/2 Teaspoon(s) dried Thyme 1/2 Teaspoon(s) salt 2 medium zucchini 3 9 x 3.5 inches flatbread nan 1/2 Cup(s) crumbled goat cheese

Directions: 1. In a zip-close plastic bag, combine the lemon juice, garlic, oil, thyme, and salt; add the zucchini. Squeeze out the air and seal the bag; turn to coat the zucchini. Let stand 30 minutes. 2. Spray grill rack with nonstick spray; prepare the grill. Remove the zucchini from the plastic bag and place on the grill rack. Grill until tender and grill marks appear, 3-4 minutes on each side. Transfer the zucchini to a plate and set aside. 3. Place the flatbreads on the grill rack and grill until lightly crisped and golden on the bottom, 2-3 minutes. Flip with tongs, then evenly spread on top in slightly overlapping rows and press down lightly. Cover the grill and cook until the bottoms of the flatbreads are lightly crisped about 3 minutes, Cut each flatbread in half crosswise, making a total of 6 pieces.

Naan ( Add to shopping list ) : 1/2 Cup(s) fat-free milk 1 large egg 2 Cup(s) flour 1 1/2 Teaspoon(s) baking powder 1 Teaspoon(s) sugar 1/4 Teaspoon(s) salt 1/8 Teaspoon(s) baking soda

Directions: 1. In a small bowl, beat the milk and egg. In a food processor, combine the flour, baking powder, sugar, salt, and baking soda. With the machine running , pour milk mixture through the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times. 2. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for 3 hours. 3. Place a large baking sheet on the center oven rack; preheat the oven to 450F. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into 8 pieces; flatten each into 3/8 inch thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops. Serve hot or at room temperature.