---
title: Zucchini & Tomato Flatbreads
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-and-tomato-flatbreads-5e67d93735c3537f181f43c8
servings: 2
prep_time: "10 minutes"
cook_time: "15 minutes"
time_required: "25 minutes"
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Sesame
tags:
  - Veggie
  - Easy
rating: 4.5
rating_count: 11900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Customers consistently enjoy HelloFresh flatbread recipes and find them reliably delicious.
image: "https://images.recipes.furrysalamander.com/zucchini-tomato-flatbreads.avif"
---
#baking sheet{}(lightly oiled with @vegetable oil{1%tsp}). Preheat oven to 450°F. Wash and dry all produce. Trim and halve @zucchini{2%pieces} lengthwise, then thinly slice crosswise into half-moons. Halve @grape tomatoes{1%pint}. Mince or grate @garlic{3%cloves}. Zest and quarter @lemon{1%pieces}.

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 and pepper. Turn off heat.

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

In a second #small bowl{}, combine @ricotta cheese{½%cup}, half the lemon zest, ½ tsp olive oil, and lemon juice to taste. Season with salt and pepper.

Carefully place @flatbreads{2%pieces} 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}.

Pick @basil{½%cup} leaves from stems and roughly tear. Once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and @chili flakes{1%tsp} to taste. Drizzle with @honey{1%tbsp}, then slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.