Zucchini and Tomato Flatbreads
with Lemon Ricotta, Basil, Honey, and Chili Flakes
Zucchini and Tomato Flatbreads
Crisp flatbreads topped with zucchini and tomato, creamy lemon ricotta, fresh basil, a drizzle of honey, and a hint of chili flakes for a sweet-spicy bite.
Ingredients
For 2 servings
- ½ ounce Basil
- 1 teaspoon Chili Flakes
- 2 unit Flatbreads
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 2 teaspoon Honey
- 1 unit Lemon
- 4 ounce Ricotta Cheese
- 1 unit Zucchini
Additional Ingredients
- 2.5 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
Italian
PDF
DifficultyEasy
Total Time25m
Calories500
Protein19g
Carbs72g
Fat17g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For a dairy-free version, swap the ricotta for a plant-based spreadable cheese or seasoned white bean mash that still gives a creamy contrast. To avoid wheat, use gluten-free flatbread, and for a vegan take, replace the honey with maple syrup or agave.
What to serve with it
Serve these flatbreads with a crisp green salad or a bowl of tomato soup to make the meal feel fuller without overwhelming the fresh, bright flavors. A chilled white wine or sparkling lemon water also pairs nicely with the ricotta, basil, and light heat.
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