Lemon Ricotta Flatbreads with Zucchini, Tomatoes, Honey &Amp; Chili Flakes

These crispy flatbreads are piled high with a luscious lemon ricotta spread, tender sautéed zucchini and burst tomatoes. The finishing touch? A sprinkle of fresh parsley and chives, a pinch of chili flakes and a drizzle of honey for a sweet heat that makes every bite sing.

Perfect for a weeknight dinner that feels special, this recipe comes together in under 30 minutes. The combination of creamy, tangy ricotta, juicy vegetables and the spicy-sweet garnish is simply irresistible.

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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

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 Cooking 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 (for 4 servings, use two lightly oiled baking sheets on top and middle racks). Preheat oven to 450°F. Wash and dry produce. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve the tomatoes. Peel and mince or grate the garlic. Zest the lemon and quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper. Turn off heat.
3. While zucchini cooks, in a small bowl, combine tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings) and lemon juice to taste. Season with salt and pepper.
5. Carefully place flatbreads on the prepared baking sheet (divide between both sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick parsley leaves from stems and roughly chop. Mince chives. Once flatbreads are done, top with parsley, chives, remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Divide between plates and serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even pre-baked pizza crust. Adjust baking time as needed.

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 make this vegan?

Substitute the ricotta with a vegan cashew cream and use a plant-based honey alternative. The rest of the ingredients are naturally vegan.