Lemony Ricotta Flatbreads with Roasted Zucchini and Tomatoes

These flatbreads are anything but ordinary. A luscious lemon ricotta spread acts as a creamy base for tender sautéed zucchini and burst tomatoes, all baked until the edges are golden and crisp. A final sprinkle of fresh basil, a pinch of chili flakes and a drizzle of honey add layers of aromatic, spicy and sweet flavor that make every bite sing.

Perfect for a quick weeknight dinner or a casual gathering, this recipe comes together in under 30 minutes with minimal cleanup. The combination of bright citrus, rich ricotta and garden-fresh vegetables will have you coming back to this dish again and again.

Log in to save recipes and build weekly shopping lists.

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

0.5 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place a lightly oiled baking sheet on the top rack and preheat the oven to 450°F. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince 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, 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, half of the lemon zest, ½ teaspoon olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
5. Carefully place the flatbreads on the prepared baking sheet. Spread the lemon ricotta evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, placing tomatoes cut-side up. Bake until the flatbreads are golden brown, 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 from the oven and top with torn basil, remaining lemon zest and chili flakes to taste. Drizzle with honey, slice into pieces and serve with 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 cream cheese for a different flavor.

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 oven at 350°F until warm and crisp.

Can I add protein to this recipe?

Absolutely! Grilled chicken, shrimp or crumbled Italian sausage would be great additions. Simply cook the protein separately and add it on top before baking.