1 naan flatbread
1/2 cup garlic-and-herb cheese spread (such as Alouette)
1/2 cup finely grated Parmesan cheese
1 small red onion, sliced
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds
Preheat oven to 400°F. Slice onion and zucchini, and add to a small bowl. Toss in 1 tablespoon of olive oil, salt, and pepper. Line baking sheet with parchment paper. Roast in oven for 15 minutes or until browned.
Meanwhile, spread herb cheese over naan, leaving 1/2-inch plain border. Sprinkle with half of Parmesan. Arrange onion and zucchini. Bake in oven until the naan is browned and the crust is crispy, approx. 8-10 minutes Top with remaining parmesan cheese.
Recipe adapted from Epicurious