Lemony Ricotta Flatbreads with Zucchini, Tomatoes, and Honey

These flatbreads are anything but ordinary. A crispy base is spread with fluffy, lemon-infused ricotta, then topped with tender sautéed zucchini and juicy roasted tomatoes. The finishing touches—fresh parsley, a sprinkle of chili flakes, and a drizzle of honey—add layers of flavor that make every bite sing.

Perfect for a quick weeknight dinner or a fun lunch, this recipe comes together in under 30 minutes. The combination of creamy, tangy, sweet, and spicy is sure to become a new favorite.

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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 and set it on the top rack. Wash and dry all produce. Trim the zucchini, halve it lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Peel and 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. While the zucchini cooks, 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, combine the ricotta, 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 and stir until smooth.
5. Carefully place the flatbreads on the prepared baking sheet. Spread the lemon ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the tomato mixture, arranging tomatoes cut side up. Bake on the top rack until the flatbreads are golden brown and crispy, 10–12 minutes.
6. While the flatbreads bake, pick the parsley leaves from the stems and roughly chop them. When the flatbreads are done, remove from the oven and garnish with the chopped parsley, remaining lemon zest, and chili flakes to taste. Drizzle with honey. Slice each flatbread into pieces and divide among plates. Serve with any 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.

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 substitute honey with agave or maple syrup.