Lemony Ricotta Flatbreads with Zucchini, Tomatoes and Honey

These flatbreads are a quick and impressive dinner that feels fancy but comes together in no time. Toasty flatbreads are spread with a fluffy lemon ricotta, then topped with sautéed zucchini and burst tomatoes. The finishing touches-fresh parsley, chili flakes and a drizzle of honey-add a savory-sweet contrast that makes every bite pop.

Whether you’re cooking for a weeknight meal or a casual get-together, this recipe delivers big flavor with minimal effort. The combination of creamy, tangy ricotta, tender vegetables and a hint of heat and sweetness is simply irresistible.

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

0.25 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 the oven to 450°F. Lightly oil a baking sheet (or two for 4 servings) and set aside. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and mince or grate the garlic. Zest the lemon, then quarter it.
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. While the zucchini cooks, combine the halved tomatoes, minced garlic and a drizzle of olive oil in a small bowl. Season with salt and pepper.
4. In another small bowl, mix the ricotta cheese with half of the lemon zest, ½ teaspoon olive oil (1 teaspoon for 4 servings) and a squeeze of lemon juice to taste. Season with salt and pepper.
5. Place the flatbreads on the prepared baking sheet(s). Spread the lemon ricotta evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, placing tomatoes cut-side up. Bake on the top rack (or top and middle racks for 4 servings) until the flatbreads are golden brown, 10-12 minutes.
6. Meanwhile, pick the parsley leaves from the stems and roughly chop. When the flatbreads are done, remove from the oven. Garnish with chopped parsley, the remaining lemon zest and chili flakes to taste. Drizzle with honey, then slice into pieces. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or even pre-made 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, substitute the ricotta with a plant-based alternative and use agave instead of honey.