(3TV/CBS 5) -
The Junior League of Phoenix is sponsoring the Kids Cook with Heart Program at the Halle Heart Children's Museum for three years.
They have just started the second year of the program. The class is held on the third Saturday of each month, with the next one being July 21.
Their goal is to teach kids how to prepare and eat healthy foods.
The Halle Heart Children's Museum is an educational, interactive and contemporary museum experience for children of all ages to increase awareness and prevent cardiovascular diseases.
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The museum is open throughout the week with public admission. Check the website for specific dates. Anyone who brings in 10 plastic bottle caps will receive $2 admission.
This recipe is a sample class item that the kids in attendance can make themselves! This is also a great recipe for you to make at home during summer break that is not only healthy, but fun to create!
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Summer is the best time to make this cheesy and fresh-from-the-garden flatbread featuring zucchini, summer squash, and grape tomatoes.
The recipe also features parmesan, ricotta, mozzarella, and cream cheese, but feel free to substitute the mozzarella for the cheese of your choice (maybe pepper jack for a little extra kick?) Enjoy!
Each month families can sign up to take the class by calling 602-414-2800.
1 Whole Grain California Lavash Flatbread
1 tablespoon grated Parmesan cheese
½ cup low-fat ricotta cheese
2 oz. low-fat cream cheese, softened
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
½ cup thinly sliced green zucchini
½ cup thinly sliced summer squash (yellow zucchini)
½ cup grape tomatoes, cut in quarters
½ cup (2-oz.) shredded mozzarella cheese
1 tablespoon thinly sliced (chiffonade) fresh basil
1 teaspoon chopped fresh parsley (optional)
1. Preheat oven to 375 degrees F.
2. In a medium bowl, mix together the parmesan cheese, ricotta cheese, cream cheese, garlic powder, salt, and pepper.
3. Place the flatbread on a piece of parchment paper, and spread cheese mixture evenly onto flatbread.
4. Arrange zucchini, summer squash, and tomatoes on top of cheese mixture.
5. Sprinkle with mozzarella cheese (or cheese of your choice).
6. Bake for 8 to 10 minutes or until crust is golden and cheese is melted.
7. Sprinkle with fresh basil and parsley, if desired.
8. Cut into 6 pieces and serve warm.
Servings: 2 (3 slices per serving)
Amount per serving
% Daily Value*
Total Fat 14.7g 19%
Saturated Fat 8.8g 44%
Cholesterol 46mg 15%
Sodium 769mg 33%
Total Carbohydrate 22.4g 8%
Dietary Fiber 3.1g 11%
Total Sugars 5g
Vitamin D 0mcg 0%
Calcium 216mg 17%
Iron 1mg 8%
Potassium 273mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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