Zucchini & Tomato Flatbreads

Updated at: Thu, 17 Aug 2023 02:49:55 GMT

Step 1

Place a lightly oiled baking sheet on the top rack & preheat oven to 450 degrees. Wash & dry produce. Trim and halve zucchini lengthwise, thinly sliced crosswise into half moons. Halve tomatoes. Peel and min r garlic, zest and quarter lemon. Heart a drizzle of oil in large pan over medium heat. Add zucchini and cook stirring until lightly browned and softened 5-6 min. Season with salt and pepper. 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 ricotta cheese, half the lemon zest, 1/2 tsp olive oil and lemon juice to taste. Season with salt and pepper. Carefully place flatbreads in prepared sheet. Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on top rack until flatbreads are golden brown, 10-12 min Meanwhile pick parsley leaves, roughly chop. Once flatbreads are done, garnish with parsley, remaining lemon zest, chili flakes to taste and drizzle with honey. Slice into pieces.

1 liked

0 disliked

Delicious

Easy

Go-to

Spicy

Sweet