These zucchini and tomato flatbreads are a celebration of summer produce. Creamy ricotta cheese is brightened with fresh lemon zest and juice, then spread over warm, toasty flatbreads. Juicy grape tomatoes and tender zucchini add a burst of freshness, while a drizzle of honey and a sprinkle of chili flakes bring a delightful sweet-spicy finish.
Perfect for a quick weeknight dinner or a show-stopping appetizer, these flatbreads come together in just 35 minutes. The combination of creamy, tangy, sweet and spicy flavors will make every bite unforgettable. Serve them warm, garnished with fresh basil and watch them disappear!
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the zucchini into thin rounds. Halve the grape tomatoes. Mince the garlic clove. Zest and juice the lemon.
- In a small bowl, combine the ricotta cheese, lemon zest, half of the lemon juice and minced garlic. Season with salt and black pepper to taste. Mix well and set aside.
- Place the flatbreads on the prepared baking sheet. Spread the ricotta mixture evenly over each flatbread.
- Arrange the zucchini slices and tomato halves on top of the ricotta. Drizzle with a little olive oil (if desired) and season with salt and pepper.
- Bake for 10-12 minutes, until the flatbreads are crispy and the vegetables are tender.
- Remove from the oven. Drizzle with honey and sprinkle with chili flakes. Tear or chop the basil leaves and scatter over the top.
- Serve warm, cut into wedges if desired.
Recipe Tips
For extra crispiness, bake the flatbreads directly on the oven rack for the last 2 minutes.
If you prefer a milder heat, reduce the chili flakes to 1/2 teaspoon.
Feel free to swap the zucchini with yellow squash or add other vegetables like bell peppers.
FAQ
Can I use a different type of flatbread?
Yes, you can use naan, pita or even pre-made pizza dough rolled thin. 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 dairy-free?
Yes, substitute the ricotta with a dairy-free alternative like cashew cream or tofu ricotta. Use a plant-based honey substitute if desired.
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