Zucchini & Tomato Flatbreads

Name: Zucchini & Tomato Flatbreads with Lemon Ricotta, Basil, Honey & Chili Flakes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 4 ounce Grape Tomatoes; 1 clove Garlic; 1 unit Lemon; 4 ounce Ricotta Cheese; 2 unit Flatbreads; ½ ounce Basil; 1 teaspoon Chili Flakes; 2 teaspoon Honey; 1 teaspoon Vegetable Oil; 2.5 teaspoon Olive Oil; Salt; Pepper

with Lemon Ricotta, Basil, Honey & Chili Flakes

Recipe Development TeamPublished on June 23, 2020

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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:

Easy Cleanup

•Veggie

•Calorie Smart

Allergens:

Milk

•Wheat

•Sesame

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

1 clove

Garlic

1 unit

Lemon

4 ounce

Ricotta Cheese

(Contains: Milk)

2 unit

Flatbreads

(Contains: Wheat, Sesame)

½ ounce

Basil

1 teaspoon

Chili Flakes

2 teaspoon

Honey

Not included in your delivery

1 teaspoon

Vegetable Oil

2.5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2134 kJ

Calories510 kcal

Fat17 g

Saturated Fat3 g

Carbohydrate75 g

Sugar18 g

Dietary Fiber6 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

•Baking Sheet

•Zester

•Large Pan

•Small Bowl

Instructions

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. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest 1 lemon; quarter both).

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.

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.

Meanwhile, pick basil leaves from stems; 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 any remaining lemon wedges on the side.