Zucchini & Tomato Flatbreads

Name: Zucchini & Tomato Flatbreads with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 1 unit Tomato; 1 clove Garlic; 1 unit Lemon; 4 ounce Ricotta Cheese; 2 unit Flatbreads; ¼ ounce Parsley; 1 teaspoon Chili Flakes; 2 teaspoon Honey; Salt; Pepper; 1 teaspoon Cooking Oil; 2.5 teaspoon Olive Oil

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

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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

•Mediterranean

•Veggie

Allergens:

Milk

•Sesame

•Wheat

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 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

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

PDF

• 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.

• 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.

• While zucchini cooks, in a small bowl, combine tomato, 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 tomato. • 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. • 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.