Zucchini & Tomato Flatbreads
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Zucchini & Tomato Flatbreads

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes

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—all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chives, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.

Calorie Smart

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

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit


4 ounce

Grape Tomatoes

1 clove


1 unit


4 ounce

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Wheat)

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
Calories510 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber6 g
Protein14 g
Cholesterol30 mg
Sodium650 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.


Baking Sheet
Large Pan
Small Bowl



• Place a lightly oiled baking sheet on top rack (for 4 servings, use 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.

Cook Zucchini

• 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.

Marinate Tomatoes

• While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.

Make Lemon Ricotta

• 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.

Bake Flatbreads

• 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.

Finish & Serve

• Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives. • Once flatbreads are done, garnish 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.