Zucchini and Tomato Flatbreads

Zucchini and Tomato Flatbreads

with Lemon Ricotta, Basil, Honey, and Chili Flakes

calorie smart
Read more

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.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Grape Tomatoes

2 clove


1 unit


4 ounce

Ricotta Cheese


2 unit



½ ounce


1 teaspoon

Chili Flakes

2 teaspoon


Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate72 g
Sugar15 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Place a lightly oiled baking sheet on top rack (for 4 servings, 2 baking sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Mince or grate garlic. Zest and quarter lemon (quarter both lemons for 4).


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.


Meanwhile, 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, lemon juice to taste, and ½ tsp olive oil (1 tsp for 4 servings). Season with salt and pepper.


Carefully place flatbreads on prepared sheet (divide between 2 prepared sheets for 4 servings). Evenly spread flatbreads with ricotta. Top with zucchini and tomatoes, cut sides up. Bake until flatbreads are golden brown, 10-12 minutes.


Meanwhile, pick basil leaves from stems; discard stems and roughly tear leaves. Once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.