Lemony Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These crispy flatbreads are piled high with a fluffy lemon ricotta, tender zucchini and juicy roasted tomatoes. Every bite is a balance of creamy, tangy and sweet, with a hint of heat from chili flakes and a final drizzle of honey.

Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe comes together in under 30 minutes. The combination of fresh herbs, lemon zest and a touch of honey makes these flatbreads feel special yet effortless.

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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

1 unit Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView 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. Place a lightly oiled baking sheet on the top rack and preheat the oven to 450°F. Wash and dry all produce. Trim the zucchini, halve it lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince the garlic. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the 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 the halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine ½ cup ricotta, half of the lemon zest, ½ teaspoon olive oil and a squeeze of lemon juice. Season with salt and pepper and stir until smooth.
5. Carefully 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, placing tomatoes cut-side up.
6. Bake on the top rack until the flatbreads are golden brown and crispy, 10-12 minutes.
7. While the flatbreads bake, pick the parsley leaves from the stems and roughly chop. Mince the chives.
8. Once the flatbreads are done, remove from the oven. Top with chopped parsley, chives, 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 gluten-free flatbreads?

Yes, you can substitute gluten-free flatbreads. Just adjust the baking time as needed since they may cook faster or slower.

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 add other vegetables?

Absolutely! Bell peppers, red onion or mushrooms would be great additions. Just sauté them along with the zucchini.