Lemon Ricotta Flatbreads with Zucchini, Tomato and Honey

These crispy flatbreads are topped with a luscious lemon ricotta, sautéed zucchini and fresh tomato slices, then finished with a drizzle of honey and a sprinkle of chili flakes. The combination of creamy, tangy, sweet and spicy flavors makes every bite exciting.

Perfect for a quick weeknight dinner or a fun lunch, this recipe comes together in under 30 minutes. The flatbreads bake up golden and crunchy, while the toppings stay fresh and vibrant. Serve with lemon wedges on the side for an extra burst of citrus.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet (or two for 4 servings) and set aside. Wash and dry produce. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Thinly slice tomato into rounds. Peel and mince or grate 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.
3. While zucchini cooks, in a small bowl, combine tomato, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine ricotta, half the lemon zest, ½ teaspoon olive oil (1 teaspoon for 4 servings) and lemon juice to taste. Season with salt and pepper.
5. Place flatbreads on prepared baking sheet(s). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomato. Bake until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick parsley leaves from stems and roughly chop. Once flatbreads are done, garnish with parsley, remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even pre-made pizza dough rolled thin. 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 oven to restore crispness.

Can I make this dairy-free?

Substitute ricotta with a dairy-free alternative like cashew ricotta or tofu ricotta. Use a dairy-free flatbread if needed.