Zucchini & Tomato Flatbreads

Name: Zucchini & Tomato Flatbreads
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 oz basil; 2 tsp chili flakes; 4 unit flatbreads; 4 clove garlic; 8 oz grape tomatoes; 4 tsp honey; 2 unit lemon; 1 tbsp olive oil; pepper; 8 oz ricotta cheese; salt; 2 tsp vegetable oil; 2 unit zucchini

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👥 4 servings 📊 easy ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 15 minutes source_chef: Michelle Doll Olson

🥘 Ingredients

basil
1 oz
chili flakes
2 tsp
flatbreads
4 unit
garlic
4 clove
grape tomatoes
8 oz
honey
4 tsp
lemon
2 unit
olive oil
1 tbsp
pepper
ricotta cheese
8 oz
salt
vegetable oil
2 tsp
zucchini
2 unit

🍳 Cookware

baking sheet
large pan
small bowl
small bowl

1

Place a baking sheet lightly oiled with vegetable oil on top rack (for 4 servings, 2 baking sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve grape tomatoes . Mince or grate garlic . Zest and quarter lemon (for 4, zest 1 lemon; quarter both).

vegetable oil: 2 tsp, zucchini: 2 unit, grape tomatoes: 8 oz, garlic: 4 clove, lemon: 2 unit
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.

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

ricotta cheese: 8 oz
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 until flatbreads are golden brown, ⏱️ 10-12 minutes .

flatbreads: 4 unit
6

Meanwhile, pick basil leaves from stems; roughly tear leaves. Once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and chili flakes to taste. Drizzle with honey , then slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.

basil: 1 oz, chili flakes: 2 tsp, honey: 4 tsp