Zucchini & Tomato Flatbreads

🥘 Ingredients

• basil
  ½ cup
• chili flakes
  1 tsp
• flatbreads
  2 pieces
• garlic
  3 cloves
• grape tomatoes
  2 c
• honey
  1 tbsp
• lemon
  1 pieces
• olive oil
  2 tbsp
• ricotta cheese
  ½ cup
• zucchini
  2 pieces

🍳 Cookware

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

1. 

   1

   baking sheet . Preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve grape tomatoes . Mince or grate garlic . Zest and quarter lemon .

   zucchini: 2 pieces, grape tomatoes: 2 c, garlic: 3 cloves, lemon: 1 pieces
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 . Season with salt and pepper. Turn off heat.

   olive oil: 2 tbsp
3. 

   3

   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, and lemon juice to taste. Season with salt and pepper.

   ricotta cheese: ½ cup
5. 

   5

   Carefully place flatbreads on prepared sheet. Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake until flatbreads are golden brown, ⏱️ 10 minutes .

   flatbreads: 2 pieces
6. 

   6

   Pick basil leaves from stems and roughly tear. Once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and chili flakes to taste. Drizzle with honey , then slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.

   basil: ½ cup, chili flakes: 1 tsp, honey: 1 tbsp