• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and slice zucchini crosswise into 1/2-inch-thick rounds. 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.

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Place garlic foil packet on same sheet. • Roast on top rack until zucchini is browned and garlic is softened, 12-15 minutes.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Once zucchini and garlic are done, transfer to a cutting board. Carefully wipe off any excess oil from sheet; place flatbreads on sheet. • Drizzle each flatbread with oil; toast on top rack until lightly golden, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks.)

• While flatbreads toast, carefully unwrap foil packet; mash roasted garlic with a fork. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for sausage over medium-high heat. Add flour and cook, whisking constantly, until lightly browned, 30 seconds. • Whisk in cream cheese, roasted garlic, and 1/2 cup water (1 cup for 4) until combined. Simmer until thickened, 1-2 minutes. (TIP: If sauce seems too thick, add more water a splash at a time.) Turn off heat. Season with salt and pepper.

• Heat broiler to high. Evenly spread flatbreads with half the sauce, then top with sausage and zucchini. Drizzle remaining sauce on top. Sprinkle with mozzarella and Parmesan. • Broil flatbreads until cheese melts, 1-2 minutes (for 4 servings, broil in batches). • Slice flatbreads into quarters and divide between plates. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.