Description
This Zucchini and Herbed Ricotta Flatbread is an easy and quick recipe for simple summer ideas when you want the best healthy bite without much fuss. Creamy ricotta and thin zucchini bake over crisp flatbread with herbs and lemon for weeknight dinner and brunch and party plates. It is light yet satisfying and works for meal prep or potluck sharing when you need something fresh and homemade.
Ingredients
- 2 large pieces Flatbread
- 2 medium Zucchini
- 1 cup Whole milk ricotta
- 1/3 cup grated Parmesan cheese
- 3/4 cup shredded Mozzarella cheese
- 2 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 2 tablespoons chopped Fresh basil
- 1 tablespoon chopped Fresh parsley
- 1 small clove grated Garlic
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon optional Red pepper flakes
- 2 teaspoons optional Honey
Instructions
- The zucchini changes from whole vegetables into thin uneven ribbons that can soften quickly during baking. The slices should look slightly different in width with a few curled edges and natural green stripes showing.
- The ricotta becomes speckled and creamy as lemon zest and basil and parsley and garlic fold through it. The mixture should look thick and slightly rustic with green herbs scattered unevenly through the white cheese.
- The plain flatbread becomes a creamy base as the herbed ricotta is spread across the top with uneven swirls. The edges stay partly bare so they can crisp and brown while the center holds the soft cheese layer.
- The flatbread becomes fully assembled as zucchini ribbons overlap across the ricotta and cheeses scatter over the top. The surface should look casual with ribbons pointing in different directions and small bare ricotta patches still visible.
- The raw toppings transform into a cooked flatbread with softened zucchini and melted mozzarella. The edges should look crisp and browned while the cheese forms uneven golden spots and the zucchini bends into the ricotta.
- The flatbread moves from baking tray to plate and becomes a single ready portion with a cut slice showing creamy layers. Fresh basil and a light honey drizzle finish the top while the cut edge shows ricotta and melted cheese and tender zucchini.
Notes
Pro Tips:
- Use medium zucchini because they slice neatly and stay tender without releasing too much water into the ricotta.
- Pat the zucchini ribbons lightly if they feel very wet so the flatbread stays crisp around the edges.
- Spread the ricotta in rustic swirls so some cheese browns while other spots stay creamy and soft.
- Add fresh basil after baking so the leaves stay bright and fragrant instead of turning dark in the oven.
Storage: Store leftover flatbread in an airtight container once it has cooled fully. Place parchment between slices if stacking so the cheese does not stick. Refrigerate for up to 3 days. The crust will soften a little as it sits yet the ricotta and zucchini stay flavorful. Reheat slices on a baking tray until the edges feel crisp again and the cheese warms through. Avoid microwaving when possible because it can make the flatbread soft. For meal prep assemble the herbed ricotta and slice the zucchini ahead of time. Keep them separate until baking for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Cuisine: American
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 335
- Sugar: 5g
- Sodium: 610mg
- Fat: 18g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 32mg