Bacon, Zucchini & Tomato Flatbreads

Name: Bacon, Zucchini & Tomato Flatbreads with Lemon Ricotta, Fresh Herbs & Honey
Yield: 2 servings
Ingredients: 4 oz Bacon; 2 Bread; 1 Zucchini; 1 unit Green Herb Blend; 1 Lemon; 4 oz Ricotta Cheese; 1 clove Garlic; 4 oz Tomato; 2 tsp Honey; tsp Salt, tsp; tsp Black Pepper, tsp

with Lemon Ricotta, Fresh Herbs & Honey

By Recipe0 System

If this recipe could talk, it would say “I’m so fancy!” Seriously: You’ve got lemony ricotta cheese that’s fluffy as a cloud, plus bites of tomato and zucchini bursting with juicy goodness, which are all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a parsley, chive, and honey garnish that makes each bite light up with herby, spicy, and sweet contrasts. You’ve just hit dinnertime gold.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
2 Bread
1 Zucchini
1 unit Green Herb Blend
1 Lemon
4 oz Ricotta Cheese
1 clove Garlic
4 oz Tomato
2 tsp Honey
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Place a lightly oiled baking sheet on top rack (for 4 servings, 2 lightly oiled baking sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.

Heat a drizzle of oil in a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
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. Turn off heat.

Use pan used for bacon here.
3

While zucchini cooks, 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, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
5

Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up.

Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.

Top flatbreads with chopped bacon along with veggies
6

Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives.

Once flatbreads are done, top with parsley, chives, and remaining lemon zest. Drizzle with honey, then slice into pieces.

Divide between plates and serve with any remaining lemon wedges on the side.

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