Balsamic Veggie Flatbreads

🥘 Ingredients

• Italian cheese blend
  ½ cup
• balsamic glaze
  2 tbsp
• basil
  1 bunch
• black pepper
  1 pinch
• flatbreads
  2 pieces
• lemon
  1 unit
• olive oil
  2 tbsp
• ricotta cheese
  ½ cup
• salt
  1 pinch
• sunflower seeds
  2 tbsp
• zucchini (thinly sliced)
  2 pieces

🍳 Cookware

• lightly oiled baking sheet
• large pan
• small bowl

1. 

   1

   Place a lightly oiled baking sheet on the top rack and preheat oven to 450°F. Wash and dry all produce. Trim and slice zucchini into rounds. Finely chop half the basil . Roughly tear the remaining basil leaves. Zest and quarter the lemon .

   zucchini: 2 pieces (thinly sliced), basil: 1 bunch, lemon: 1 unit
2. 

   2

   Heat olive oil in a large pan over medium-high heat. Add the sliced zucchini and cook, stirring occasionally, until tender and lightly browned ⏱️ 5 minutes . Season with salt and black pepper . Remove from heat.

   olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   In a small bowl , combine ricotta cheese , the chopped basil, 1 tbsp lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper and stir until well combined.

   ricotta cheese: ½ cup
4. 

   4

   Place flatbreads on a work surface and drizzle lightly with olive oil. Evenly spread the flatbreads with the ricotta mixture. Top with the cooked zucchini and sprinkle with Italian cheese blend .

   flatbreads: 2 pieces, Italian cheese blend: ½ cup
5. 

   5

   Remove the preheated baking sheet from the oven; carefully place the assembled flatbreads on the sheet. Bake on the top rack until the flatbreads are golden brown and the cheese is melted ⏱️ 10 minutes .
6. 

   6

   Once golden brown, top with the torn basil leaves. Sprinkle with sunflower seeds and the remaining lemon zest. Drizzle with balsamic glaze to taste. Slice into pieces, divide between plates, and serve with the remaining lemon wedges on the side.

   sunflower seeds: 2 tbsp, balsamic glaze: 2 tbsp