Bacon, Zucchini & Tomato Flatbreads

🥘 Ingredients

• bacon
  8 oz
• black pepper
  1 tsp
• flatbreads
  2 unit
• garlic
  1 clove
• grape tomatoes
  8 oz
• green herb blend
  1 unit
• honey
  1 tsp
• lemon
  1 unit
• olive oil
• paper towels
• ricotta cheese
  4 oz
• salt
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• baking sheet
• zester
• large pan
• large pan
• small bowl
• small bowl
• baking sheet

1. 

   1

   Place a baking sheet lightly oiled with olive oil on top rack (for 4 servings, 2 lightly oiled baking sheet 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 grape tomatoes . Peel and mince or grate garlic . Use a zester to zest and quarter lemon . Heat a drizzle of oil in a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes . Turn off heat; transfer to a plate lined with paper towels . Wipe out pan. Once cool enough to handle, roughly chop.

   olive oil, zucchini: 1 unit, grape tomatoes: 8 oz, garlic: 1 clove, lemon: 1 unit, bacon: 8 oz, paper towels
2. 

   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 minutes to ⏱️ 6 minutes . Season with salt and black pepper . Turn off heat. Use pan used for bacon here.

   salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While zucchini cooks, in a small bowl , combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
4. 

   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: 4 oz
5. 

   5

   Carefully place flatbreads on prepared baking 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 minutes to ⏱️ 12 minutes . Top flatbreads with chopped bacon along with veggies.

   flatbreads: 2 unit
6. 

   6

   Meanwhile, pick parsley leaves from green herb blend stems; roughly chop leaves. Mince chives. Once flatbreads are done, top with parsley, chives, and remaining lemon zest. Drizzle with honey , then slice into pieces. Divide between plates and serve with any remaining lemon wedges on the side.

   green herb blend: 1 unit, honey: 1 tsp