Lemon Ricotta Flatbreads with Zucchini, Tomatoes and Honey-Chili Drizzle

These flatbreads are anything but ordinary. A creamy lemon ricotta base meets tender sautéed zucchini and burst tomatoes, all piled onto crispy flatbreads. The finishing touch? A sprinkle of fresh herbs, a pinch of chili flakes and a drizzle of honey that brings everything together in sweet, spicy and savory harmony.

Perfect for a weeknight dinner that feels special, this recipe comes together in under 30 minutes. Serve with lemon wedges on the side for an extra pop of brightness.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Lightly oil a baking sheet and set aside. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince the garlic. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper. Remove from heat.
3. In a small bowl, combine the halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, mix the ricotta, half the lemon zest, ½ teaspoon olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
5. Place the flatbreads on the prepared baking sheet. Spread each flatbread evenly with the lemon ricotta mixture. Top with the cooked zucchini and the tomato-garlic mixture, arranging tomatoes cut-side up.
6. Bake on the top rack until the flatbreads are golden brown and crispy, 10-12 minutes.
7. Meanwhile, pick the parsley leaves from the stems and roughly chop. Mince the chives. When the flatbreads are done, top with the chopped parsley, chives, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice into pieces and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any store-bought flatbread, naan or even pita will work. Adjust baking time as needed.

How do I store leftovers?

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

Can I make this dairy-free?

Substitute the ricotta with a dairy-free alternative like cashew cream or tofu ricotta and use a plant-based honey alternative.