Lemony Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These flatbreads are a celebration of summer produce. Creamy ricotta is brightened with fresh lemon zest and juice, then spread over warm, crispy flatbreads. Roasted zucchini and juicy grape tomatoes add sweetness and texture, while a drizzle of honey and a sprinkle of fresh herbs tie everything together.

This recipe comes together quickly, making it perfect for a weeknight dinner that feels special. The combination of creamy, tangy, sweet and herby flavors will have everyone asking for seconds.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the zucchini into thin rounds. Halve the grape tomatoes. Place both on the prepared baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, zest the lemon and squeeze the juice. Mince the garlic clove. In a small bowl, combine the ricotta cheese, half of the lemon zest, half of the lemon juice and the minced garlic. Season with salt and pepper to taste. Stir until smooth.
4. Finely chop the green herb blend (chives and parsley). In another small bowl, mix the honey with the remaining lemon juice to thin it slightly.
5. Place the flatbreads on a baking sheet or directly on the oven rack. Warm them in the oven for 3-5 minutes until crisp and lightly toasted.
6. Spread the lemon ricotta mixture evenly over each warm flatbread. Top with the roasted zucchini and tomatoes. Drizzle with the honey-lemon mixture and sprinkle with the chopped herbs and remaining lemon zest.
7. Slice and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even a pre-made pizza crust. Adjust the warming time as needed.

How do I store leftovers?

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to restore crispness.

Can I make this vegan?

To make it vegan, substitute the ricotta with a plant-based alternative and use agave nectar instead of honey.