with Lemon Ricotta, Basil, Honey & Chili Flakes
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.
Allergens
Utensils
Tags
Zucchini
1 unit
Grape Tomatoes
4 ounce
Garlic
1 clove
Lemon
1 unit
Ricotta Cheese
4 ounce
Flatbreads
2 unit
Basil
0.5 ounce
Chili Flakes
1 teaspoon
Honey
2 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
2.5 teaspoon
Salt
Pepper
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.
2134
kJ
Energy (kJ)
510
kcal
Calories
17
g
Fat
3
g
Saturated Fat
75
g
Carbohydrate
18
g
Sugar
6
g
Dietary Fiber
19
g
Protein
20
mg
Cholesterol
560
mg
Sodium
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Zucchini, Lemon Ricotta, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
