Flatbreads with Sautéed Zucchini, Sage & Mozzarella.

Recently, a friend sent this to me.

I am happy (pun very much intended) to say that I can actually cross some of those items off the list (see key hook, cutting out negative people; do not see fasting, that’s stupid).

Every now and again it’s okay to take some time out of your day and reevaluate your life and the ways in which you live it. And I’m not saying this about your day job. Do what you love and love what you do; sometimes it’s that simple.

And so are these flatbreads.

So perhaps I used a hyperlink as a segue. Sue me.

Flatbreads with Sautéed Zucchini, Sage & Mozzarella
Serves 2

flatbread

Ingredients
Tandoori Naan or Lavash
1 small zucchini squash, diced and sautéed
1 large beef steak tomato, thinly sliced
1 medium ball buffalo mozzarella, thinly sliced
1 Tbsp. sage leaves, cut en chiffonade, or baby sage leaves
Extra-virgin olive oil
salt & black pepper

Procedure
1. Preheat oven to 375˚F.
2. Build flatbread: spread buffalo mozzarella, tomato, and zucchini evenly over lavash; bake 10 minutes until golden; top with sage leaves and drizzle of olive oil; season with salt and pepper if necessary.

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