Lemon Ricotta Flatbreads with Zucchini, Tomatoes and Honey

These crispy flatbreads are piled high with creamy lemon ricotta, tender sautéed zucchini and burst cherry tomatoes. A drizzle of honey and a pinch of chili flakes add the perfect sweet-spicy finish.

Ready in under 30 minutes, this vegetarian dinner is as impressive as it is simple. The combination of tangy ricotta, fresh herbs and a touch of heat will make it a weeknight favorite.

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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

0.25 ounce ParsleyView 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 and set aside. Wash and dry produce. Trim and halve the zucchini lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince or grate the garlic. Zest the lemon, then cut it into quarters.
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, 5-6 minutes. Season with salt and pepper.
3. While the zucchini cooks, 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, combine the ricotta, half of the lemon zest, ½ teaspoon olive oil (use 1 teaspoon for 4 servings) and a squeeze of lemon juice. Season with salt and pepper and stir until smooth.
5. Place the flatbreads on the prepared baking sheet. Spread the lemon ricotta evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, arranging tomatoes cut-side up.
6. Bake on the top rack until the flatbreads are golden brown and crispy, 10-12 minutes. Meanwhile, pick the parsley leaves from the stems and roughly chop.
7. Remove the flatbreads from the oven. Garnish with the chopped parsley, 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 cheese?

Yes, you can substitute ricotta with goat cheese or feta for a tangier flavor.

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 oven to restore crispiness.

Can I make this recipe vegan?

To make it vegan, use a dairy-free ricotta alternative and replace honey with maple syrup or agave.