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Zucchini & Herbed Ricotta Flatbread is a fresh, flavorful dish featuring crispy flatbread topped with creamy ricotta cheese, thinly sliced zucchini, fragrant herbs, garlic, and a touch of lemon zest. Baked until golden and lightly crisp, this easy flatbread combines delicate cheese, tender vegetables, and Mediterranean-inspired flavors in every bite. Perfect for a quick lunch, light dinner, appetizer, or summer gathering, it is simple to prepare and delicious served warm with a drizzle of olive oil.

Ingredients

  • 2 medium flatbreads or naan breads (about 8–10 inches each)
  • 1 medium zucchini, thinly sliced into rounds or ribbons
  • 1 cup (250 g) whole-milk ricotta cheese
  • 1/2 cup (50 g) shredded mozzarella cheese
  • 2 tbsp (30 g) freshly grated Parmesan cheese
  • 2 tbsp (30 ml) extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes, optional
  • 1 tbsp toasted pine nuts, optional
  • Fresh basil leaves, for garnish
  • Balsamic glaze, for drizzling (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Place a baking sheet or pizza stone in the oven while it heats to help the flatbread crisp up.
  2. Wash and thinly slice the zucchini into rounds or ribbons. Pat the slices dry with paper towels to remove excess moisture and help prevent a soggy flatbread.
  3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, minced garlic, lemon zest, lemon juice, chopped basil, parsley, thyme, salt, black pepper, and red pepper flakes if using. Stir until creamy and evenly mixed.
  4. Lightly brush both flatbreads with a little olive oil. Spread the herbed ricotta mixture evenly over each flatbread, leaving a small border around the edges.
  5. Arrange the zucchini slices in a single layer over the ricotta mixture, overlapping them slightly if desired. Brush the zucchini lightly with the remaining olive oil and season with a small pinch of salt and pepper.
  6. Carefully place the flatbreads on the preheated baking sheet or pizza stone. Bake for 10 to 15 minutes, or until the edges are golden and crisp, the zucchini is tender, and the cheese is lightly bubbling.
  7. For extra color, broil for 1 to 2 minutes at the end of baking, watching closely to prevent burning.
  8. Remove from the oven and let the flatbreads rest for 2 to 3 minutes before slicing.
  9. Finish with fresh basil leaves, toasted pine nuts if desired, a light drizzle of olive oil, or a little balsamic glaze.
  10. Slice into wedges and serve warm as a light meal, appetizer, or side dish.

Notes

  • Pat the zucchini dry before adding it to the flatbread. Removing excess moisture helps keep the crust crisp.
  • For the best texture, use fresh, whole-milk ricotta. If it is particularly watery, drain it in a fine-mesh strainer for 15 to 20 minutes before mixing.
  • Naan, pita, store-bought pizza dough, or homemade flatbread can all work. Baking time may vary depending on the base used.
  • For extra flavor, roast the garlic before mixing it into the ricotta, or add a little dried oregano to the cheese mixture.
  • Customize the toppings with cherry tomatoes, caramelized onions, baby spinach, or thinly sliced red onion.
  • For a tangier flavor, replace some of the mozzarella with crumbled feta cheese.
  • For a gluten-free option, use certified gluten-free flatbread and check all ingredient labels.
  • For a vegetarian version suitable for strict vegetarians, choose cheeses made without animal-derived rennet.
  • Serve with a crisp green salad, tomato soup, or roasted vegetables for a more complete meal.
  • This flatbread is best enjoyed fresh from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 375°F (190°C) oven for 5 to 8 minutes, or until warmed through and crisp. Microwaving may soften the crust.

Nutrition

Find it online: https://thefamilycooking.com/zucchini-herbed-ricotta-flatbread/