Bacon, Zucchini & Tomato Flatbreads

🥘 Ingredients

• bacon
  2 slices
• black pepper
  ½ tsp
• flatbreads
  2 unit
• garlic
  1 clove
• grape tomatoes
  ½ cup
• green herb blend
  2 tbsp
• honey
  1 tbsp
• lemon
  1 unit
• olive oil
  1 tbsp
• ricotta cheese
  ½ cup
• salt
  1 tsp
• zucchini
  1 unit

🍳 Cookware

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

1. 

   1

   baking sheet . Place on top rack and preheat oven to 450°F. Wash and dry all produce. Cook bacon until crisp, then drain and crumble. Set aside. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve grape tomatoes . Peel and mince garlic . Zest and quarter lemon .

   bacon: 2 slices, zucchini: 1 unit, grape tomatoes: ½ cup, 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 ⏱️ 5 minutes . Season with salt and black pepper . Turn off heat.

   olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ 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 tbsp olive oil, and lemon juice to taste. Season with salt and pepper.

   ricotta cheese: ½ cup
5. 

   5

   Carefully place flatbreads on prepared baking sheet . Evenly spread flatbreads with lemon ricotta mixture. Top with zucchini, tomatoes, and crumbled bacon. Bake until flatbreads are golden brown ⏱️ 10 minutes .

   flatbreads: 2 unit
6. 

   6

   Meanwhile, prepare green herb blend by roughly chopping parsley and mincing chives. Once flatbreads are done, top with herbs 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: 2 tbsp, honey: 1 tbsp