Lemon Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These crispy flatbreads are topped with a creamy lemon ricotta spread, sautéed zucchini, and roasted grape tomatoes. A final drizzle of honey and a sprinkle of chili flakes add a sweet-spicy kick that makes every bite exciting.

Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner or a fun lunch. The combination of tangy ricotta, fresh vegetables, and a touch of heat will have you coming back for more.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet (use two sheets for 4 servings). Wash and dry produce. Trim and halve zucchini 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.
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 lemon juice to taste. Season with salt and pepper.
5. Place flatbreads on prepared baking sheet(s). Spread evenly with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on top rack (or top and middle for 4) until golden brown, 10–12 minutes.
6. Meanwhile, pick and roughly chop parsley leaves. When flatbreads are done, garnish with parsley, remaining lemon zest, and chili flakes to taste. Drizzle with honey, slice, and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita, or any pre-made flatbread. Adjust baking time as needed.

Can I make this recipe vegan?

Substitute ricotta with a vegan alternative and use agave instead of honey.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.