---
title: Prosciutto, Zucchini & Tomato Flatbreads
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/prosciutto-zucchini-and-tomato-flatbreads-6244b43687eaba68037253d8
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Sesame
  - Wheat
  - Milk
  - Soy
tags:
  - Veggie
  - Calorie Smart
  - Quick
  - Flatbread
  - Mediterranean
rating: 4.5
rating_count: 273
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Loved the unique flavor combo and sweet-savory balance of honey and prosciutto
  - theme: Ease of prep
    text: Quick and simple to make with clear instructions
image: "https://images.recipes.furrysalamander.com/prosciutto-zucchini-tomato-flatbreads.avif"
---

Preheat oven to 450°F. Lightly oil a #baking sheet{} and place on the top rack. Wash and dry all produce.

Trim and halve @zucchini{1%medium} lengthwise, then thinly slice crosswise into half-moons. Halve @grape tomatoes{1%cups}. Peel and mince @garlic{2%cloves}. Zest and quarter @lemon{1%whole}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened ~{5%minutes}. Season with @salt{1%tsp} and @pepper{1%tsp}. Turn off heat.

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

In a second #small bowl{}, combine @ricotta cheese{6%oz}, half the lemon zest, a drizzle of olive oil, and lemon juice to taste. Season with salt and pepper.

Carefully place @flatbreads{2%pieces} on the prepared sheet. Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. Bake on top rack until flatbreads are golden brown ~{10%minutes}.

Meanwhile, pick parsley and chive leaves from @green herb blend{1%bunch} stems and roughly chop. Once flatbreads are done, garnish with herbs, remaining lemon zest, and @chili flakes{1%tsp} to taste. Drizzle with @honey{1%tbsp}, then slice into pieces. Divide between plates and serve with remaining lemon wedges on the side.