Lemony Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These flatbreads are anything but ordinary. Crispy, golden flatbreads are slathered with a fluffy lemon ricotta, then piled high with tender zucchini and juicy tomatoes. A final drizzle of honey and a sprinkle of chili flakes adds a sweet-spicy finish that makes every bite pop.

Perfect for a quick weeknight dinner or a fun lunch, this recipe comes together in under 30 minutes. The combination of creamy, tangy ricotta, roasted vegetables and a touch of heat is simply irresistible. Get ready to impress!

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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

0.25 ounce ParsleyView 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 (use two for 4 servings). Wash and dry produce. Trim zucchini, halve lengthwise, then slice crosswise into half-moons. Halve tomatoes. Mince garlic. Zest 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, 5-6 minutes. Season with salt and pepper.
3. 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. Place flatbreads on prepared baking sheet(s). 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 and roughly chop. When flatbreads are done, garnish with parsley, 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, you can use naan, pita or even pre-made pizza dough rolled thin. Adjust baking time as needed.

Can I make this recipe dairy-free?

Substitute the ricotta with a dairy-free alternative like cashew cream or tofu ricotta. Use a dairy-free flatbread as well.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to regain crispiness.