Zucchini Tomato Flatbreads with Lemon Ricotta and Honey

These veggie flatbreads are a quick and satisfying dinner that feels fancy without the fuss. Creamy ricotta is brightened with lemon zest and juice, then spread over warm flatbreads and topped with tender sautéed zucchini and burst cherry tomatoes. A final sprinkle of fresh basil, chili flakes and honey adds layers of flavor-herbaceous, spicy and sweet all at once.

Perfect for a weeknight meal or casual entertaining, this recipe comes together in about 30 minutes. Serve with extra lemon wedges for squeezing over the top to brighten every bite.

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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

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. Adjust rack to top position and place a lightly oiled baking sheet on it. Preheat oven to 450°F with sheet inside. Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Halve tomatoes. Mince or grate garlic. Zest lemon until you have 1 tsp; quarter lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
3. Meanwhile, in a small bowl, combine tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper.
4. In a second small bowl, combine ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil and half the lemon zest. Season with salt and pepper.
5. Remove preheated baking sheet from oven and place flatbreads on it. Evenly spread flatbreads with ricotta. Top with zucchini and tomatoes, cut sides up. Bake until flatbreads are golden brown, about 10 minutes.
6. Pick basil leaves from stems and roughly tear into pieces. Once flatbreads are done baking, top with torn basil, remaining lemon zest and chili flakes. Drizzle with honey, then cut into slices. Serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or any pre-made flatbread. Adjust baking time as needed.

Can I make this recipe dairy-free?

You can use a dairy-free ricotta alternative or omit the ricotta and add a drizzle of olive oil and extra lemon juice instead.

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.