Lemony Ricotta Flatbreads with Zucchini, Tomato and Honey

These flatbreads are a celebration of fresh summer produce. Creamy lemon ricotta serves as the base, topped with tender sautéed zucchini and juicy grape tomatoes that burst in the oven. A finishing touch of fresh basil, chili flakes and honey adds layers of aromatic, spicy and sweet flavors.

Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of textures-crispy flatbread, smooth ricotta and tender vegetables-makes every bite satisfying.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 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 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Lightly oil a baking sheet with vegetable oil and place it on the top rack to heat. Wash and dry all produce. Trim the ends of the zucchini, cut it in half lengthwise, then slice crosswise into thin half-moons. Halve the grape tomatoes. Mince or grate the garlic. Zest the lemon, then cut it into quarters.
2. Heat a drizzle of olive oil in a large skillet 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 to taste.
3. In a small bowl, combine the halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper and set aside.
4. In another small bowl, mix the ricotta cheese with a squeeze of lemon juice (to taste), ½ teaspoon olive oil and half of the lemon zest. Season with salt and pepper and stir until smooth.
5. Carefully remove the hot baking sheet from the oven. Place the flatbreads on the sheet. Spread the ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, arranging the tomatoes cut-side up. Bake until the flatbreads are golden brown and crispy, 10-12 minutes.
6. While the flatbreads bake, pick the basil leaves from the stems and roughly tear them into pieces. When the flatbreads are done, remove from the oven and immediately top with torn basil, the remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice each flatbread into pieces and divide among plates. Serve with the 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.

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 skillet to restore crispness.

Can I make this recipe vegan?

To make it vegan, use a plant-based ricotta alternative and substitute honey with maple syrup or agave nectar.