Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Core tomato and cut into 1/2" dice.

In a mixing bowl, combine tomatoes, half the buttermilk-dill seasoning (reserve remaining for sauce), and 2 tsp. olive oil. Set aside.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak strips and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Transfer steak strips to a plate. Rest, 3 minutes.

Wipe pan clean and keep over medium-high heat. Pan will be hot! Use caution.

Add 2 tsp. olive oil to hot pan.

Add zucchini and stir occasionally until tender, 4-5 minutes.

Stir in steak strips and garlic and parsley seasoning until combined, 1-2 minutes.

Remove from burner.

While steak strips and zucchini cook, continue recipe.

Evenly top flatbreads with 1 tsp. olive oil.

Place another large non-stick pan over medium-high heat.

Working in batches if necessary, add flatbreads to hot, dry pan, oil-side down first. Toast until browned, 1-2 minutes per side.

Remove from burner.

While flatbreads toast, continue recipe.

In another mixing bowl, combine remaining buttermilk-dill seasoning, half the sour cream (reserve remaining for hummus), and 2 tsp. water. Set aside.

In another mixing bowl, combine hummus and remaining sour cream. Set aside.

Plate dish as pictured on front of card, topping flatbread with hummus mixture, seasoned tomatoes, steak and zucchini, cheese, and dill sauce. Bon appétit!