Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Coarsely chop olives.

Stem parsley and reserve whole leaves.

Peel and halve shallot. Slice thinly.

Place zucchini and bell peppers on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.

Roast in hot oven until tender, 12-15 minutes.

Carefully remove from oven and transfer vegetables to a plate. Reserve baking sheet; no need to re-foil.

While vegetables roast, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add shallots and chile and cumin rub to hot pan and stir occasionally until softened, 2-3 minutes.

Add tomato sauce and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 3-5 minutes.

If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Place flatbreads on reserved baking sheet used to roast vegetables. Top evenly with 2 tsp. olive oil and za’atar seasoning.

Toast in hot oven until flatbread edges are lightly browned, 5-7 minutes.

Carefully remove from oven.

Top flatbreads evenly with sauce, roasted vegetables, olives, then cheese. Sheet will be hot! Use caution.

Bake in hot oven until cheese browns and sauce is bubbling, 5-10 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping flatbread with parsley and drizzling with olive oil, to taste. Slice into smaller pieces, if desired. Bon appétit!