Lemon Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These crispy flatbreads are anything but ordinary. Topped with a fluffy lemon ricotta spread, tender sautéed zucchini and burst tomatoes, they’re baked until golden and finished with a drizzle of honey and a pinch of chili flakes. The combination of creamy, savory and sweet makes every bite irresistible.

Perfect for a quick weeknight dinner, this recipe comes together in under 30 minutes. The flatbreads get wonderfully crisp in the oven while the toppings stay juicy and flavorful. Garnish with fresh parsley and extra lemon zest for a bright finish.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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.
2. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince garlic. Zest the lemon, then quarter it.
3. 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.
4. In a small bowl, combine tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
5. In another small bowl, mix ricotta, half the lemon zest, ½ teaspoon olive oil (1 teaspoon for 4 servings) and a squeeze of lemon juice. Season with salt and pepper.
6. Place flatbreads on the prepared baking sheet(s). Spread evenly with lemon ricotta. Top with cooked zucchini and seasoned tomatoes (cut sides up).
7. Bake on top rack (or top and middle racks for 4 servings) until flatbreads are golden brown, 10-12 minutes.
8. 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. Slice and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute ricotta with goat cheese or a soft spreadable cheese like Boursin for a different flavor.

How do I store leftovers?

Store leftover flatbreads 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 vegetarian?

This recipe is already vegetarian. For a vegan version, use dairy-free ricotta and skip the honey or use agave.