Lemon Ricotta Flatbreads with Zucchini, Tomatoes and Honey

These flatbreads are anything but ordinary. Crispy, golden flatbreads are spread with a luscious lemon ricotta, then topped with sautéed zucchini and juicy grape tomatoes. A final drizzle of honey and sprinkle of chili flakes add a sweet-spicy finish that makes every bite pop.

Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels special. Serve with lemon wedges on the side for an extra burst 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

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). Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Halve grape tomatoes. Peel and mince garlic. Zest and quarter the 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 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 the prepared baking sheet(s). Spread evenly with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on top rack (top and middle racks for 4 servings) until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick parsley leaves from stems and roughly chop. When flatbreads are done, garnish with 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 flatbread?

Yes, naan or pita bread work well as substitutes. Adjust baking time as needed.

How do I store leftovers?

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

Can I make this recipe vegan?

Use a dairy-free ricotta alternative and omit the honey or use agave syrup.