Prosciutto, Zucchini & Tomato Flatbreads

🥘 Ingredients

• chili flakes
  1 tsp
• flatbreads
  2 pieces
• garlic
  2 cloves
• grape tomatoes
  1 c
• green herb blend
  1 bunch
• honey
  1 tbsp
• lemon
  1 whole
• olive oil
  2 tbsp
• pepper
  1 tsp
• ricotta cheese
  6 oz
• salt
  1 tsp
• zucchini
  1 medium

🍳 Cookware

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

1. 

   1

   Preheat oven to 450°F. Lightly oil a baking sheet and place on the top rack. Wash and dry all produce.
2. 

   2

   Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve grape tomatoes . Peel and mince garlic . Zest and quarter lemon .

   zucchini: 1 medium, grape tomatoes: 1 c, garlic: 2 cloves, lemon: 1 whole
3. 

   3

   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, salt: 1 tsp, pepper: 1 tsp
4. 

   4

   While zucchini cooks, combine tomatoes, garlic, and a drizzle of olive oil in a small bowl . Season with salt and pepper.
5. 

   5

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

   ricotta cheese: 6 oz
6. 

   6

   Carefully place flatbreads 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 .

   flatbreads: 2 pieces
7. 7

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

   green herb blend: 1 bunch, chili flakes: 1 tsp, honey: 1 tbsp