Lemony Ricotta Flatbreads with Roasted Zucchini, Tomatoes and Honey Chili Drizzle

These flatbreads are anything but ordinary. A luscious lemon ricotta spread serves as the base, topped with tender roasted zucchini and blistered tomatoes. The finishing touch? A sprinkle of fresh basil, a pinch 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 quick weeknight dinner or a showstopping appetizer. The contrast of creamy, tangy ricotta with juicy vegetables and a hint of heat will have everyone reaching for seconds.

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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

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F with a lightly oiled baking sheet on the upper rack. Halve the zucchini lengthwise, then slice crosswise into thin half-moons. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Zest 1 teaspoon zest from the lemon, then cut the lemon into quarters.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, tossing occasionally, until softened and lightly browned, about 5-6 minutes. Season with salt and pepper.
3. In a small bowl, toss the tomatoes with the minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine the ricotta, 1 tablespoon lemon juice, ½ teaspoon olive oil and half the lemon zest. Season with salt and pepper and stir until smooth.
5. Carefully remove the hot baking sheet from the oven. Place the flatbreads on the sheet. Spread the ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the seasoned tomatoes, cut side up. Bake until the tomatoes are wilted and the flatbreads are golden brown, about 10 minutes.
6. While the flatbreads bake, pick the basil leaves and tear them roughly. When the flatbreads are done, scatter the torn basil, remaining lemon zest and chili flakes over the top. Drizzle with honey. Cut into slices and serve with lemon wedges for squeezing.

Recipe Tips

FAQ

Can I use a different cheese instead of ricotta?

Yes, you can substitute with fresh goat cheese or a soft spreadable cheese like mascarpone 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 skillet to restore crispness.

Can I make this ahead of time?

You can prep the zucchini and tomatoes in advance, but assemble and bake just before serving for the best texture.