• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. • Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick halfmoons. 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. Halve tomatoes. Mince chives.

• 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 a drizzle of olive oil, 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) Set aside to marinate.

• Once zucchini is tender, transfer to bowl with tomatoes; toss to combine. • Leaving foil packet with garlic on sheet, carefully wipe off any excess oil. Place flatbreads on same sheet. (For 4 servings, divide between 2 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.

• While flatbreads toast, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan 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 1/2 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.

• Once garlic is done, carefully transfer to a cutting board and roughly chop. • Heat broiler to high. • Evenly top flatbreads with sauce, roasted garlic, and veggies. Sprinkle with mozzarella.

• 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.