Zucchini & Tomato Flatbreads
By: Emma Wadel
□ 1 zucchini
□ A small tub of grape tomatoes
□ 1 garlic clove
□ 1 lemon
□ 4oz of ricotta cheese
□ 2 flatbreads (I use the Storefire Naan 2-pack. I have found it holds its structure better than a pure flatbread.)
□ Parsley for garnish (fresh or the dried flakes)
□ Chili flakes (I use red pepper flakes)
□ Olive oil
This recipe makes 2 servings.
Place a lightly oiled baking sheet on the top rack and preheat the oven to 450 degrees.
Trim and halve zucchini lengthwise. Thinly slice crosswise into half-moons.
Peel and mince or grate garlic. I will normally use a garlic press just to save some time – if you choose that, it will come in a later step.
Zest and halve lemon. Quarter one of the halves.
Heat a drizzle of olive oil in a large pan over medium-high heat.
Add zucchini to hot pan with some salt and pepper and cook, stirring, until lightly browned and softened. It should take around 5-6 minutes.
In a small bowl, combine tomatoes, garlic (this is the time to use the garlic press, if desired!), and a drizzle of olive oil. Season with salt and pepper.
In a second small bowl, combine ricotta, half of the lemon zest, ½ teaspoon olive oil, salt, pepper, and lemon juice. I use half the lemon in a lemon squeezer.
Once the oven is finished preheating and the prior steps have been completed, remove the baking sheet. Carefully place flatbreads on the prepared sheet.
Evenly spread flatbreads with the lemon ricotta mix.
Top with zucchini and tomatoes. Try to get the tomatoes with the cut sides up.
Bake on the top rack until flatbreads are golden brown, about 10-12 minutes.
If you’re using fresh parsley, pick the leaves from stems and roughly chop the leaves.
Once flatbreads are done, garnish with honey, parsley, remaining lemon zest and chili flakes (to taste). Serve with remaining lemon wedges on the side.