Roasted Courgette & white Miso Pesto Flatbreads with charred courgette

As I have a little pile of seasonal courgettes just waiting to be cooked (some from my veg box, some given) I thought i better make something to celebrate them a little.

You know I love a good dip – and this might just be my new favourite. Roast courgettes combined with some classic pesto ingredients; fresh basil, pine nuts, olive oil, garlic and lemon. Today I added some white miso for extra flavour and it works beautifully.

Using the courgettes in the pesto means you can add less oil – but feel free to add a little more if you like.

The pesto is brilliant on these lovely flatbreads made with just flour, yogurt and a good pinch of salt. But also amazing on pasta, toast or just with lots of charred veg pilled on top.

As i’ve got tons of courgette to use (and I love it) I topped the flatbreads on some smokey charred courgette and mushrooms – but top with your favourite veggies!

I hope you love it, much love, Niki xxx

I'd love to know if you made this recipe.

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  1- 2 servings
  15 minutes preparation time
  45 minutes cook time


For the pesto;
  • 2 courgettes sliced 
  • 30g fresh basil
  • 4 tbsp pine nuts
  • 1 tsp white miso
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • Sea salt and black pepper
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
Veg toppings;
  • 1 courgette sliced
  • 100g mushrooms sliced 
  • 1 tbsp olive oil
  • Pinch sea salt flakes
  • 100g self raising flour 
  • 75g vegan natural yogurt
  • Big pinch sea salt

Other toppings;

  • Fresh herbs
  • Olive oil
  • Natural yogurt


To make the pesto;

  1. Pre heat your oven to 180c 
  2. Add the courgette to a baking tray, drizzle with olive oil and season well. 
  3. Roast for aprox 25 minutes or until soft. Set aside and cool a little.
  4. To make the pesto – Add the courgette and all the ingredients to your food processor and blitz to combine.

To make the flatbreads;

  1. In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together then transfer to a floured board. 
  2. Knead for a few minutes until you get a springy dough.
  3. Heat a large griddle pan or frying pan to medium. 
  4. Divide the dough into two then roll out the first flatbread. 
  5. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side. 
  6. Repeat. 

To char the courgette; 

  1. Rub a little olive oil on the courgette then add to a heated griddle pan.
  2. Turn frequently until charred on both sides and cooked through.
  3. Sprinkle with sea salt 

To cook the mushrooms;

  1. Add the oil and mushrooms to a saucepan and saute for 4-5 minutes until soft.
  2. Season well

To serve; 

  1. Top the flatbreads with courgette pesto, charred courgette & mushroom.
  2. Drizzle with olive oil and add fresh herbs.

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  1. Jennifer Silver on September 5, 2021 at 2:38 am

    Just lovely! This came together quickly and was the perfect dinner size for two after a large lunch. I subbed walnuts for the pine nuts, as that was what I had on hand. Fluffy flatbreads for the win.

    • Niki on September 6, 2021 at 8:36 am

      Brilliant! So happy to hear you liked it! xxx

  2. Melanie on August 9, 2021 at 9:07 pm

    Ich habe es gerade gekostet😍
    Köstlichkeit 💞💖

    • Niki on August 10, 2021 at 12:02 pm

      So happy to hear that!
      Love, Niki xxx

  3. Suzanne on August 4, 2021 at 11:54 pm

    I love the sound of this BUT why do you not use a problem weight measure fir the courgettes? What on earth does 2 courgettes mean? Seriously! The ones out of the garden are 10-12 cm long, The ones from the fruit shop are about 18 cm and the last lot from farmers market (when we could go to such things) were over 35! Why make us guess. Please weigh your veg. Thank you for reading my rant


    • Niki on September 6, 2021 at 8:38 am

      I hear you.
      I used the very average type you usually get (about 200g).
      But if they are bigger or smaller – the recipe still works
      Love, Niki xxx

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