Lemony Ricotta Flatbreads with Zucchini, Tomato and Honey

These crispy flatbreads are anything but ordinary. A creamy lemon ricotta base meets tender sautéed zucchini and burst tomatoes, all baked until golden. The finishing touch? Fresh basil, a sprinkle of chili flakes and a drizzle of honey that brings everything together in perfect sweet-spicy harmony.

Ready in under 30 minutes, this recipe is ideal for a weeknight dinner that feels special. Serve with lemon wedges on the side for an extra bright pop.

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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 zucchini, halve it lengthwise, then cut 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, mix the ricotta, a squeeze of lemon juice (to taste), ½ teaspoon olive oil and half of the lemon zest. Season with salt and pepper.
5. Carefully remove the hot baking sheet from the oven. Place the flatbreads on the sheet. Spread the ricotta mixture evenly over the flatbreads. Top with the cooked zucchini and the tomato mixture, arranging tomatoes cut sides up. Bake until the flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick the basil leaves from the stems and roughly tear them. When the flatbreads are done, remove from the oven. Top with torn basil, the remaining lemon zest and chili flakes to taste. Drizzle with honey. Cut into slices and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any store-bought flatbread, naan or even pita will work. Adjust baking time as needed.

Can I make this recipe vegan?

Substitute the ricotta with a vegan cashew cream or tofu ricotta and use agave instead of honey.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to restore crispness.