Lemony Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These flatbreads are anything but ordinary. A creamy lemon ricotta base meets tender roasted zucchini and burst tomatoes, all piled onto warm, crispy flatbreads. The finishing touch? A drizzle of honey and a sprinkle of chili flakes that adds a sweet and spicy kick.

Perfect for a quick weeknight dinner or a fancy lunch, this recipe comes together in under 30 minutes. The combination of fresh herbs, citrus and a hint of heat will make every bite feel special.

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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). Line a baking sheet with parchment paper.
2. Slice the zucchini into thin rounds. Halve the grape tomatoes. Place them on the prepared baking sheet, drizzle with 1 teaspoon of olive oil and season with salt and pepper. Roast for 10-12 minutes until tender.
3. While the vegetables roast, prepare the lemon ricotta. In a small bowl, combine the ricotta cheese, the zest of half the lemon, a squeeze of lemon juice (about 1 teaspoon) and a pinch of salt. Mix well and set aside.
4. Thinly slice the garlic clove. Finely chop the green herb blend (chives).
5. Heat 1 teaspoon of cooking oil in a skillet over medium heat. Add the flatbreads and cook for 1-2 minutes per side until lightly toasted and warmed through. Alternatively, you can warm them in the oven.
6. Spread the lemon ricotta mixture evenly over each flatbread. Top with the roasted zucchini and tomatoes.
7. Drizzle the honey over the flatbreads, then sprinkle with chili flakes and chopped chives. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or any soft flatbread. Adjust toasting time as needed.

Can I make this recipe vegan?

Substitute the ricotta with a dairy-free alternative like cashew cream or tofu ricotta and use agave instead of honey.

How do I store leftovers?

Store assembled flatbreads in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven to maintain crispiness.