Lemon Ricotta Flatbreads with Zucchini, Tomatoes, Honey &Amp; Chili Flakes

These crispy flatbreads are piled high with a luscious lemon ricotta spread, sautéed zucchini and juicy grape tomatoes. The combination of creamy, tangy cheese and tender vegetables on a warm, toasty base is simply irresistible.

But the real magic happens at the end: a sprinkle of fresh parsley and chives, a pinch of chili flakes and a drizzle of honey. The sweet heat and herbal brightness elevate every bite, making this an easy yet impressive weeknight dinner.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet (use two sheets for 4 servings) and place on top rack. Wash and dry produce. Trim zucchini, halve lengthwise, then slice crosswise into half-moons. Halve tomatoes. Mince garlic. Zest and quarter lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Remove from heat.
3. In a small bowl, combine tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings) and a squeeze of lemon juice. Season with salt and pepper.
5. Place flatbreads on the prepared baking sheet. Spread evenly with lemon ricotta. Top with zucchini and tomatoes (cut sides up). Bake on top rack (or top and middle racks for 4 servings) until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick parsley leaves and roughly chop. Mince chives. When flatbreads are done, top with parsley, chives, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, naan, pita or even a pre-baked pizza crust will work. Adjust baking time as needed.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or oven to restore crispness.

Can I make this vegan?

Substitute ricotta with a vegan cashew ricotta or tofu spread and use agave instead of honey.