Zucchini & Tomato Flatbreads
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Zucchini & Tomato Flatbreads

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

If this recipe could talk, it would say “I’m so fancy!” Toasty flatbreads are gussied up with fluffy lemony ricotta cheese, and bites of tomato and zucchini bursting with juicy goodness. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.

Tags:
Calorie Smart
Veggie
Allergens:
Milk
Sesame
Wheat

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

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Tomato

1 clove

Garlic

1 unit

Lemon

4 ounce

Ricotta Cheese

(Contains Milk)

2 unit

Flatbreads

(Contains Sesame, Wheat)

¼ ounce

Parsley

1 teaspoon

Chili Flakes

2 teaspoon

Honey

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

2.5 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories490 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber5 g
Protein14 g
Cholesterol35 mg
Sodium660 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

Prep
1

• 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. Thinly slice tomato into rounds. Peel and mince or grate garlic. Zest and quarter lemon.

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.

Marinate Tomato
3

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

Make Lemon Ricotta
4

• 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
5

• Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomato. • Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.

Finish & Serve
6

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