Zucchini Ricotta Flatbread
Thin and crispy flatbread is spread with creamy ricotta and topped with thinly sliced roasted zucchini and a drizzle of honey. It is an elegant yet approachable appetizer or light lunch that balances sweet and savory perfectly.
Crispy flatbread topped with whipped ricotta, roasted zucchini, and a honey drizzle.
Nutrition per serving
Ingredients
Base
Spread
Topping
Finishing
Cooking
Seasoning
Instructions
Roast the Zucchini
Preheat the oven to 425 degrees Fahrenheit. Toss the thinly sliced zucchini with olive oil and a pinch of salt. Spread on a baking sheet in a single layer and roast for 12 to 15 minutes until golden and slightly caramelized.
Prepare the Ricotta
Season the ricotta with salt, pepper, and a pinch of red pepper flakes. Stir well until smooth and creamy. Taste and adjust seasoning as needed before spreading.
Assemble and Bake
Place the flatbreads on a baking sheet. Spread the seasoned ricotta generously over each one and arrange the roasted zucchini slices evenly on top. Bake for 5 to 7 minutes until the edges are golden and crispy.
Finish and Serve
Remove the flatbreads from the oven and immediately drizzle with honey. Scatter additional red pepper flakes if desired and slice into pieces. Serve warm right away.
Substitutions
Common mistakes
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