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Italian Recipes
Zucchini and Tomato Flatbreads

Zucchini and Tomato Flatbreads

with Lemon Ricotta, Basil, Honey, and Chili Flakes

calorie smart
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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:Veggie
Allergens:MilkWheat

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

2 clove

Garlic

1 unit

Lemon

4 ounce

Ricotta Cheese

(ContainsMilk)

2 unit

Flatbreads

(ContainsWheat)

½ ounce

Basil

1 teaspoon

Chili Flakes

1 tablespoon

Honey

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber7 g
Protein19 g
Cholesterol20 mg
Sodium560 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Adjust rack to top position and place a lightly oiled baking sheet on it. Preheat oven to 450 degrees with sheet inside. Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Halve tomatoes. Mince or grate garlic. Zest lemon until you have 1 tsp; quarter lemon.

Cook Zucchini
Cook Zucchini
2

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.

Season Tomatoes
Season Tomatoes
3

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

Mix Lemon Ricotta
Mix Lemon Ricotta
4

In a second small bowl, combine ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper.

Assemble and Bake Flatbreads
Assemble and Bake Flatbreads
5

Remove preheated baking sheet from oven and place flatbreads on it. Evenly spread flatbreads with ricotta. Top with zucchini and tomatoes, cut sides up. Bake until flatbreads are golden brown, about 10 minutes.

Finish and Serve
Finish and Serve
6

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