Lemon Ricotta Flatbreads with Roasted Zucchini, Tomatoes and Honey-Chili Drizzle

These flatbreads are anything but ordinary. A creamy, fluffy lemon ricotta base meets tender roasted zucchini and burst tomatoes, all piled onto warm, crispy flatbreads. The finishing touch-a drizzle of honey, chili flakes and fresh herbs-adds a delightful sweet and spicy kick that makes every bite sing.

Perfect for a quick weeknight dinner or a casual get-together, this recipe comes together in under 30 minutes. The combination of bright citrus, rich cheese and seasonal vegetables is simply irresistible.

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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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and dry the zucchini. Trim the ends, then slice into thin rounds. Halve the grape tomatoes. Place zucchini and tomatoes on the prepared baking sheet, drizzle with 1 teaspoon cooking oil and season with salt and pepper. Roast for 10-12 minutes, until tender and lightly browned.
3. Meanwhile, in a small bowl, combine the ricotta cheese, zest of half the lemon and a squeeze of lemon juice (about 1 teaspoon). Mince the garlic clove and stir into the ricotta. Season with salt and pepper to taste.
4. Finely chop the green herb blend (parsley and chives). In another small bowl, mix the honey, chili flakes and half of the chopped herbs. Set aside.
5. Place the flatbreads on a clean baking sheet (or directly on oven rack if crispier). Brush each flatbread with 1½ teaspoons olive oil. Bake for 3-4 minutes, until warm and edges are golden.
6. Spread the lemon ricotta mixture evenly over each flatbread. Top with the roasted zucchini and tomatoes. Drizzle with the honey-chili herb mixture. Sprinkle the remaining fresh herbs on top. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, naan, pita or even pre-made pizza crusts work well. Adjust baking time as needed.

How do I store leftovers?

Store 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?

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