Lemony Ricotta Flatbreads with Zucchini, Tomato and Honey

These crispy flatbreads are piled high with creamy lemon ricotta, tender sautéed zucchini and sweet roasted tomatoes. A drizzle of honey and a sprinkle of chili flakes add the perfect sweet-spicy finish, while fresh basil brings everything together.

Ready in under 30 minutes, this vegetarian dinner feels fancy but comes together with simple ingredients. Perfect for a weeknight treat or a casual get-together.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 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

0.5 ounce BasilView 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. Place a lightly oiled baking sheet on the top rack (for 4 servings, use two baking sheets on top and middle racks) and preheat oven to 450°F. Wash and dry all produce. Trim and halve the zucchini lengthwise, then thinly slice crosswise into half-moons. Halve the grape tomatoes. Mince or grate 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, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
3. Meanwhile, 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, a squeeze of lemon juice (to taste), ½ teaspoon olive oil (1 teaspoon for 4 servings) and half of the lemon zest. Season with salt and pepper.
5. Carefully place the flatbreads on the prepared baking sheet. Evenly spread the ricotta mixture over the flatbreads. Top with the cooked zucchini and the tomato mixture, cut sides up. Bake until the flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick the basil leaves from the stems; discard the stems and roughly tear the leaves. Once the flatbreads are done, remove from the oven and top with torn basil, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or any pre-baked flatbread. 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 recipe vegan?

Yes, use a dairy-free ricotta alternative and substitute honey with maple syrup or agave.