Zucchini and Tomato Flatbreads with Lemon Ricotta and Honey

Imagine a crispy flatbread base slathered with smooth, lemony ricotta, piled high with tender zucchini and juicy burst tomatoes, then finished with a sprinkle of chili flakes, fresh basil and a drizzle of honey. This recipe is all about contrasting flavors and textures-creamy, crunchy, sweet, spicy and herbaceous all in one bite.

Perfect for a quick weeknight dinner or a fun appetizer, these flatbreads come together in under 30 minutes. The ricotta is brightened with lemon zest and juice, while the vegetables are simply sautéed and roasted to bring out their natural sweetness. A final touch of honey and chili flakes adds a delightful sweet-heat kick that will have you reaching for seconds.

Log in to save recipes and build weekly shopping lists.

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. Preheat the oven to 450°F. Lightly oil a baking sheet with vegetable oil and set aside. Wash and dry all produce. Trim the ends of the zucchini, cut in half lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Mince or grate the garlic. Zest the lemon, then cut it into wedges.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper. Remove from heat.
3. In a small bowl, combine the halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper. Set aside.
4. In another small bowl, mix the ricotta cheese with half of the lemon zest, ½ teaspoon olive oil and a squeeze of lemon juice (to taste). Season with salt and pepper. Stir until smooth.
5. Place the flatbreads on the prepared baking sheet. Spread the lemon ricotta evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, arranging tomatoes cut-side up. Bake until the flatbreads are golden brown and crispy, 10-12 minutes.
6. While the flatbreads bake, pick the basil leaves from the stems and roughly tear them. When 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 serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute naan, pita or even a pre-made pizza crust. 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?

To make it vegan, use a plant-based ricotta alternative and replace honey with agave or maple syrup.