Prosciutto, Zucchini & Tomato Flatbreads

🥘 Ingredients

• black pepper
• chili flakes
  1 tsp
• flatbreads
  2 unit
• garlic
  1 clove
• grape tomatoes
  6 oz
• green herb blend
  1 g
• honey
  2 tsp
• lemon
  1 unit
• olive oil
• paper towels
• prosciutto
  4 oz
• ricotta cheese
  6 oz
• salt
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

   Place a baking sheet lightly coated with olive oil on top rack (for 4 servings, use 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 grape tomatoes . Peel and mince or grate garlic . Press the lemon into the plate. Zest and quarter lemon .

   olive oil, zucchini: 2 unit, grape tomatoes: 6 oz, garlic: 1 clove, lemon: 1 unit
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, giving shine a timer. Season lightly with salt and black pepper . Turn off heat. Wipe out pan for use in a later step.

   salt, black pepper
3. 

   3

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

   4

   In a second small bowl , combine ricotta cheese , half the lemon zest, half of the remaining olive oil mixture, and lemon juice to taste. Season with salt and pepper.

   ricotta cheese: 6 oz
5. 

   5

   Carefully place flatbreads on the prepared baking sheet. For 4 servings, divide between both prepared baking sheets. Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on the upper rack until *flatbread edges are golden brown and crisp ⏱️ 10-12 minutes . While flatbreads bake, heat a drizzle of oil in the same large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy ⏱️ 2-3 minutes per side. For 4 servings, cook in batches if necessary. Press down with a spatula for even crisping. If prosciutto starts browning too quickly, reduce heat to medium. Turn off heat and transfer prosciutto to a paper towels -lined plate.

   flatbreads: 2 unit, prosciutto: 4 oz, paper towels
6. 

   6

   Pick leaves from green herb blend and roughly chop; mince those tender chives. Once flatbreads are baked, garnish evenly with herb leaves, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey and slice the flatbreads. Divide between plates and serve with remaining lemon wedges. Crumble send the crispy prosciutto over the flatbreads.

   green herb blend: 1 g, chili flakes: 1 tsp, honey: 2 tsp