Zucchini & Tomato Flatbreads
with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes
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 juices, which are all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a parsley, chive, 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
1 clove
Garlic
1 unit
Lemon
1 unit
Ricotta Cheese
(Contains Milk)
2 unit
Flatbreads
(Contains Wheat, Sesame)
1 unit
Green Herb Blend
1 teaspoon
Chili Flakes
2 teaspoon
Honey
Not included in your delivery
1 teaspoon
Vegetable Oil
2.5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 all produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest 1 lemon; quarter both).
• 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.
• While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
• In a second small bowl, combine half the lemon zest, ½ cup ricotta (1 cup for 4 servings), ½ tsp olive oil (1 tsp for 4), and lemon juice to taste. Season with salt and pepper.
• 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.
• Meanwhile, pick parsley leaves from stems and roughly chop. Mince chives. • Once flatbreads are done, top with chopped parsley, chives, 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.