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

These flatbreads are anything but ordinary. A creamy lemon ricotta base is spread over crispy flatbreads, then topped with tender sautéed zucchini and juicy grape tomatoes. After a quick bake, they’re finished with a sprinkle of fresh herbs, a pinch of chili flakes and a drizzle of honey for a sweet-spicy kick.

Perfect for a weeknight dinner that feels special, this recipe comes together in under 30 minutes. The combination of tangy ricotta, roasted vegetables and aromatic garnishes will make it a new favorite.

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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 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. Preheat oven to 450°F. Lightly oil a baking sheet (or two for 4 servings). Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Halve tomatoes. Peel and mince garlic. Zest lemon, then 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, 5-6 minutes. Season with salt and pepper. Remove from heat.
3. In a small bowl, combine tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, mix half the lemon zest, ricotta, ½ tsp olive oil (1 tsp for 4 servings) and a squeeze of lemon juice. Season with salt and pepper.
5. Place flatbreads on the prepared baking sheet. Spread evenly with lemon ricotta. Top with zucchini and tomatoes (cut sides up). Bake until flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick parsley leaves from stems and roughly chop. Mince chives. When flatbreads are done, top with parsley, chives, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread like naan, pita or pre-made pizza crust will work. Adjust baking time as needed.

Can I make this recipe vegan?

Substitute ricotta with a dairy-free alternative like cashew cream or tofu ricotta and use agave instead of honey.

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 maintain crispness.