Bacon, Zucchini & Tomato Flatbreads
with Lemon Ricotta, Fresh Herbs & Honey
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
If this recipe could talk, it would say “I’m so fancy!” Seriously: You’ve got lemony ricotta cheese that’s fluffy as a cloud, plus bites of tomato and zucchini bursting with juicy goodness, which are all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a parsley, chive, and honey garnish that makes each bite light up with herby, spicy, and sweet contrasts. You’ve just hit dinnertime gold.
Ingredients
4 ounce
Bacon
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Zucchini
1 unit
Green Herb Blend
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
1 clove
Garlic
4 ounce
Grape Tomatoes
2 teaspoon
Honey
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Place a lightly oiled baking sheet on top rack (for 4 servings, 2 lightly oiled baking sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
Heat a drizzle of oil in a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Turn off heat.
Use pan used for bacon here.
• While zucchini cooks, 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, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
• Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. • Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.
Top flatbreads with chopped bacon along with veggies
• Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives. • Once flatbreads are done, top with parsley, chives, and remaining lemon zest. Drizzle with honey, then slice into pieces. • Divide between plates and serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of lemon ricotta, veggies, and honey drizzle, calling it "delicious" and "refreshing" 🍯.
- Ease of prep: Customers found this recipe quick and easy to make, perfect for busy weeknights.
- Suggestions: Some added protein like bacon or chicken; others recommend hot honey or red pepper flakes for extra kick.
- Portions: Several felt it was light for a full meal; consider as a lunch or add a side salad.
- Texture: For crispier results, some suggest not preheating the oiled pan or reducing oven temperature.
Reviews from our home cooks
This was really good & quick to make as well. The flatbread was nice n crispy, it was a great combination with a lemony ricotta & drizzle of honey. I would have never thought of that. Will definitely make this recipe again.
So good! The zucchini and tomatoes goes really well together with the nice balance of the lemon juice and honey.
First time I tried your flatbread pizza. Great taste. Loved the lemon in the ricotta with a bit of sweetness from the honey. Was missing the recipe card which had happened before. Like that you can always access the recipe online.
Surprisingly delicious. I wasn't excited for flatbreads but this recipe jazzes up a traditional take on a flat bread. It must be the lemon zest ricotta combo.
Very tasty! After spreading ricotta over bread, I also added crushed red pepper and a little garlic powder before adding the zucchini and tomatoes.
This recipe made me feel like a five-star chef. The flavors were amazing, and my husband is eager for me to make this flatbread again.
Absolutely delicious and easy to make. We usually make homemade pizza but may just switch to flatbreads like this from now on. We added sauteed mushrooms to one of the flatbreads to compare it to original recipe which was very tasty. Next time we'll add sweet red onion too!
This was delicious and also very attractive to look at! I loved the fact that no broiler was required (since mine doesn't work and I have to shy away from recipes that tell you to use the broiler). This took me a long time to make (61 minutes) due to how much there was to cut up and the time it took to neatly distribute all the ingredients on top of the flatbreads, but the end result was completely worth it!
There just needs to be stronger savory components. The ricotta and honey are very sweet, and the tomatoes and zucchini are not strong enough flavors to balance it out. Also the zucchini I received was already becoming squishy which didn't help
I wasn't crazy about the lemon zest added to the ricotta but added half the amount so the flavor was there but not overpowering. I was skeptical about the honey but it actually complemented the meal well. It's an inventive and surprising dish, and a way to feel like you're eating pizza while also eating healthily.
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