Speedy Zucchini Flatbreads

• 2 small zucchini
• 1 small onion or large shallot
• 2 teaspoons aleppo pepper
• 2 tablespoons olive oil
• 1 pinch sea salt
• 1/2 cup cotija cheese, crumbled
• 4 flour tortillas

1. Trim the tips off the zucchini and then use a vegetable peeler or mandolin to cut them into long slices lengthwise. Mix the zucchini in a bowl with 1 Tbsp olive oil, a pinch of salt, and the aleppo pepper. Peel and dice the onion or shallot.
2. Heat a skillet over medium heat. Add 1 Tbsp olive oil and the onions and cook until they become glassy. Add the zucchini and continue cooking until the zucchini is just cooked through. Remove from the heat.
3. Pile a quarter of the zucchini mixture on each of the tortillas and top with a quarter of the cheese. Cook the tortillas under the broiler of a toaster oven or regular oven until the cheese is melted and the tortillas toasted, being careful not to burn them (in the toaster oven they were each done after about four minutes). Serve at once.

zucchini, onion, aleppo pepper, olive oil, salt, cotija cheese, flour tortillas

Taken from food52.com/recipes/37827-speedy-zucchini-flatbreads (may not work)