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Zucchini & Tomato Flatbreads with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

If this recipe could talk, it would say “I’m so fancy!” Toasty flatbreads are gussied up with fluffy lemony ricotta cheese, and bites of tomato and zucchini bursting with juicy goodness. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.

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Calorie Smart Veggie Mediterranean dinners
Prep: 25 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 zucchini
  • 4 oz grape tomatoes
  • 1 garlic
  • 1 lemon
  • 4 oz ricotta cheese
  • 2 flatbreads
  • 0.25 oz parsley
  • 1 tsp chili flakes
  • 2 tsp honey
  • salt
  • pepper
  • 1 tsp cooking oil
  • 2.5 tsp olive oil
  • 2 zucchinis
  • 8 oz grape tomatoes
  • 2 garlics
  • 1 lemon
  • 8 oz ricotta cheese
  • 4 flatbreads
  • 0.25 oz parsley
  • 1 tsp chili flakes
  • 4 tsp honey
  • salt
  • pepper
  • 2 tsp cooking oil
  • 3 tsp olive oil

Instructions

  1. • Place a lightly oiled baking sheet on
    top rack (for 4 servings, use 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.
  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. • 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.
  6. • Meanwhile, pick parsley leaves from
    stems; roughly chop leaves.
    • Once flatbreads are done, garnish
    with parsley, remaining lemon zest,
    and chili flakes to taste. Drizzle with
    honey, then slice into pieces.
    • Divide between plates and serve
    with any remaining lemon wedges
    on the side.