Lemony Ricotta Flatbreads with Zucchini, Tomatoes and Honey

These crispy flatbreads are piled high with a lemony ricotta spread, tender zucchini and sweet grape tomatoes. A drizzle of honey and a sprinkle of chili flakes add the perfect sweet-spicy finish, while fresh herbs bring brightness to every bite.

Ready in just 25 minutes, this vegetarian dinner feels fancy enough for company but is simple enough for a weeknight. The combination of creamy, tangy ricotta and juicy summer vegetables on a crunchy flatbread is pure dinnertime gold.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView 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

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Thinly slice the zucchini into rounds. Halve the grape tomatoes. Mince the garlic clove. Zest and juice the lemon. Chop the herb blend (chives).
3. In a small bowl, combine the ricotta cheese, lemon zest, half the minced garlic, a pinch of salt and a drizzle of olive oil. Mix until smooth and set aside.
4. Heat 1 teaspoon cooking oil in a skillet over medium-high heat. Add the zucchini rounds and cook for 2-3 minutes per side until lightly browned. Season with salt and pepper, then transfer to a plate.
5. In the same skillet, add the halved grape tomatoes and cook for 1-2 minutes until they start to soften. Remove from heat.
6. Place the flatbreads on a baking sheet. Brush each with a little olive oil. Bake for 5-7 minutes until crisp and lightly golden.
7. Spread the lemon ricotta mixture evenly over the warm flatbreads. Top with the sautéed zucchini and tomatoes.
8. Drizzle with honey, sprinkle with chili flakes and garnish with the chopped herb blend. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or any pre-made flatbread. Adjust baking time as needed to achieve desired crispness.

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 skillet to restore crispness.

Can I make this dairy-free?

Substitute the ricotta with a dairy-free alternative like cashew cream or tofu ricotta and use a plant-based yogurt if needed.