Breakfast Recipe Breakfast Recipe Breakfast Recipe Breakfast Recipe Breakfast Recipe

Zucchini and tomato lavash bread

samantha hillier

For Breakfast


Published on

40-45 minutes to cook

Serves 2


Fresh Lavash flat bread topped with tomatoes.


Oil spray
1 round of lavash bread
1 medium zucchini, cut in half crossways, and then into strips
2 medium tomatoes, sliced
2 spring onions, chopped
1 tsp fresh herbs, chopped, or ½ teaspoon dried mixed herbs
pinch salt (optional)
pinch pepper
1 small red onion, sliced
2 tsp tahini
juice of ½ small lemon
pinch finely chopped or minced fresh ginger
1 tsp Dijon mustard
1 Tbs sesame seeds


Preheat oven to 200°C (400°F)
Spray a casserole dish with oil.
Place bread in casserole. Push into corners without breaking it, and leave excess hanging out.
Place half of the zucchini in the bottom.
Cover with the sliced tomato.
Sprinkle spring onions, herbs, salt and pepper over.
Add remainder of the zucchini, then the finely sliced onion.
Blend tahini, lemon juice, ginger, mustard and a little water to make a thin paste and pour over vegetables.
Sprinkle with sesame seeds.
Fold edges of bread in around the edge to of the casserole to form a crust around the edge and over the top’

Bake in oven for 40-45 minutes or until the bread is brown and crusty, and zucchini is tender.


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