Lemon Ricotta Flatbreads with Zucchini, Tomato and Honey

These crispy flatbreads are piled high with a luscious lemon ricotta spread, tender sautéed zucchini and burst tomatoes. A final drizzle of honey and sprinkle of chili flakes adds the perfect sweet-spicy finish.

Ready in under 30 minutes, this vegetarian dinner feels fancy but is simple enough for a weeknight. The combination of creamy cheese, fresh vegetables and aromatic basil will make it a new favorite.

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

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

0.5 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 oven to 450°F. Lightly oil a baking sheet (use two for 4 servings). Wash and dry all produce. Trim zucchini, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince garlic. Zest the lemon, then quarter it.
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, about 5-6 minutes. Season with salt and pepper. Remove from heat.
3. In a small bowl, combine halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. 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 to taste. Season with salt and pepper.
5. Place flatbreads on the prepared baking sheet. Spread evenly with the lemon ricotta mixture. Top with cooked zucchini and the tomato mixture, cut sides up. Bake on the top rack (top and middle for 4) until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick basil leaves from stems and roughly tear. When flatbreads are done, remove from 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 use naan, pita or even 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 vegan?

Substitute ricotta with a vegan cashew cream or tofu ricotta and use maple syrup instead of honey.