Zucchini and Tomato Flatbreads
with Lemon Ricotta, Basil, Honey, and Chili Flakes
If this recipe could talk, it would say “I’m so fancy!” Seriously: you’ve got lemony ricotta cheese that’s smooth like a cloud, plus bites of tomato and zucchini bursting with juices, which are all piled onto two warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a basil leaf, chili flake, and honey garnish that makes each bite light up with aromatic, spicy, and sweet contrasts. You’ve just hit dinnertime gold.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
4 ounce
Grape Tomatoes
2 clove
Garlic
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains Milk)
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ ounce
Basil
1 teaspoon
Chili Flakes
1 tablespoon
Honey
Not included in your delivery
2.5 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust oven rack to upper position and place a lightly oiled baking sheet on it. Preheat oven to 475 degrees with sheet inside. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until softened and lightly browned, 5-6 minutes. Season with salt and pepper.
Meanwhile, toss tomatoes in a small bowl with garlic and a drizzle of olive oil. Season with salt and pepper.
In another small bowl, stir together ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper.
Carefully remove preheated baking sheet from oven and place flatbreads on it. Evenly spread ricotta mixture onto each flatbread. Top with zucchini and tomatoes, with cut side facing up. Bake in oven until tomatoes are lightly wilted and flatbreads are golden brown, about 10 minutes.
Pick basil leaves from stems and roughly tear. Once flatbreads are done baking, scatter over torn basil, lemon zest, and chili flakes. Drizzle with honey, then cut into slices. Serve with remaining lemon quarters for squeezing over.