Zucchini and Tomato Flatbreads
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Zucchini and Tomato Flatbreads

Zucchini and Tomato Flatbreads

with Lemon Ricotta, Basil, Honey, and Chili Flakes

If this recipe could talk, it would say “I’m so fancy!” Seriously: you’ve got lemony ricotta cheese that’s smooth like a cloud, plus bites of tomato and zucchini bursting with juices, which are all piled onto two warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a basil leaf, chili flake, and honey garnish that makes each bite light up with aromatic, spicy, and sweet contrasts. You’ve just hit dinnertime gold.

Tags:
Spicy
Allergens:
Milk
Wheat
Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

2 clove

Garlic

1 unit

Lemon

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit

Flatbreads

(Contains Wheat, Sesame)

½ ounce

Basil

1 teaspoon

Chili Flakes

1 tablespoon

Honey

Not included in your delivery

2.5 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber7 g
Protein15 g
Cholesterol30 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Zester
Large Pan
Small Bowl

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust oven rack to upper position and place a lightly oiled baking sheet on it. Preheat oven to 475 degrees with sheet inside. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.

Cook Zucchini
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until softened and lightly browned, 5-6 minutes. Season with salt and pepper.

Season Tomatoes
3

Meanwhile, toss tomatoes in a small bowl with garlic and a drizzle of olive oil. Season with salt and pepper.

Mix Lemon Ricotta
4

In another small bowl, stir together ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper.

Assemble Flatbreads
5

Carefully remove preheated baking sheet from oven and place flatbreads on it. Evenly spread ricotta mixture onto each flatbread. Top with zucchini and tomatoes, with cut side facing up. Bake in oven until tomatoes are lightly wilted and flatbreads are golden brown, about 10 minutes.

Finish and Serve
6

Pick basil leaves from stems and roughly tear. Once flatbreads are done baking, scatter over torn basil, lemon zest, and chili flakes. Drizzle with honey, then cut into slices. Serve with remaining lemon quarters for squeezing over.