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

These flatbreads are a quick and impressive dinner that feels fancy without the fuss. A creamy lemon ricotta spread is layered onto crispy flatbreads, then piled high with tender sautéed zucchini and juicy grape tomatoes. The finishing touch? A sprinkle of fresh herbs, a pinch of chili flakes and a drizzle of honey for a sweet-spicy kick.

Perfect for a weeknight meal or a casual get-together, this recipe comes together in under 30 minutes. The combination of bright citrus, creamy cheese and garden-fresh vegetables will have everyone asking for seconds.

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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 and halve the zucchini lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince the garlic. Zest the lemon, then cut it into wedges.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper. Remove from heat.
3. While the zucchini cooks, 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 half of the lemon zest, the ricotta cheese, ½ teaspoon olive oil and a squeeze of lemon juice to taste. Season with salt and pepper and mix until smooth.
5. Carefully place the flatbreads on the prepared baking sheet. Spread the lemon ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, arranging the tomatoes cut-side up.
6. Bake on the top rack until the flatbreads are golden brown and crispy, 10-12 minutes.
7. Meanwhile, pick the parsley leaves from the stems and roughly chop. Mince the chives. When the flatbreads are done, remove from the oven and top with the chopped parsley, chives, remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Serve with 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-baked pizza crust. Adjust baking time as needed.

Can I make this recipe vegan?

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

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 crispiness.