Lemony Ricotta Flatbreads with Zucchini, Tomato and Honey

These flatbreads are the perfect canvas for a medley of fresh, vibrant flavors. Creamy ricotta gets a bright lift from lemon zest and juice, while tender zucchini and burst tomatoes add a savory, juicy contrast. A final drizzle of honey and a pinch of chili flakes bring everything together with a sweet, spicy kick that will make your taste buds sing.

Ready in just over 30 minutes, this recipe is ideal for a quick weeknight dinner or a casual get-together. Serve with extra lemon wedges on the side for an extra pop of citrus.

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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 teaspoon 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 (for 4 servings, use two baking sheets on top and middle racks). Wash and dry all produce. Trim the zucchini, halve it 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 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.
3. 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 the ricotta cheese, a squeeze of lemon juice (to taste), ½ teaspoon olive oil (1 teaspoon for 4 servings) and half of the lemon zest. Season with salt and pepper and mix well.
5. Carefully place the flatbreads on the prepared baking 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. When the flatbreads are done, remove them from the oven. Sprinkle 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute ricotta with fresh goat cheese or a soft spreadable cheese like Boursin for a different flavor profile.

How do I store leftovers?

Store any 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 recipe vegan?

To make it vegan, use a dairy-free ricotta alternative and replace honey with agave or maple syrup. Check that your flatbreads are vegan-friendly.