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Zucchini & Tomato Flatbreads

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes

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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 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, chili flake, and honey garnish that makes each bite light up with herby, spicy, and sweet contrasts. You’ve just hit dinnertime gold.

Tags:VeggieCalorie Smart

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Grape Tomatoes

1 clove


1 unit


4 ounce

Ricotta Cheese


2 unit



1 unit

Green Herb Blend

1 teaspoon

Chili Flakes

2 teaspoon


Not included in your delivery

1 teaspoon

Cooking Oil

2.5 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories510 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber6 g
Protein19 g
Cholesterol20 mg
Sodium630 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
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• 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 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 parsley leaves from stems; roughly chop leaves. Mince chives. • Once flatbreads are done, top with parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces. • Divide between plates and serve with any remaining lemon wedges on the side.