Lemon Ricotta Flatbreads with Zucchini, Tomato and Honey

These flatbreads are a quick and impressive dinner that feels fancy but comes together easily. Creamy ricotta is brightened with lemon zest and juice, then spread over warm flatbreads and topped with tender sautéed zucchini and juicy roasted tomatoes.

After a quick bake, the flatbreads turn golden and crisp. Finish with fresh basil, a sprinkle of chili flakes and a drizzle of honey for a perfect balance of savory, spicy and sweet.

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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

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. 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 or grate the garlic. Zest the lemon and 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, 5-6 minutes. Season with salt and pepper. Turn off the heat.
3. While the zucchini cooks, in a small bowl, combine the tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine the ricotta, half the lemon zest, ½ teaspoon olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
5. Carefully place the flatbreads on the prepared baking sheet. Evenly spread the lemon ricotta over the flatbreads. Top with the cooked zucchini and the tomato mixture, placing tomatoes cut sides up. Bake on the top rack until the flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick the basil leaves from the stems and roughly tear them. When the flatbreads are done, remove from the oven and top with torn basil, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice into pieces and divide among plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute naan, pita or even a pre-made pizza crust. Adjust baking time as needed.

How do I store leftovers?

Store any 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 recipe vegan?

To make it vegan, use a dairy-free ricotta alternative and substitute honey with agave or maple syrup.