Zucchini and Tomato Flatbreads with Lemon Ricotta, Basil, Honey, and Chili Flakes

Step 1

Place a lightly oiled baking sheet(2 baking sheets for 4 servings) on toprack (top and middle for and preheatoven to 450 degrees. Wash and dryall produce. Trim and halve zucchinilengthwise; cut crosswise into thin halfmoons.Halve tomatoes. Mince or grategarlic. Zest and quarter lemon (quarterboth lemons for 4).

Step 2

Heat a drizzle of olive oil in alarge pan over medium-high heat. Addzucchini and cook, stirring, until lightlybrowned and softened, 5-6 minutes.Season with salt and pepper.

Step 3

Meanwhile, in a small bowl, combinetomatoes, garlic, and a drizzle of oliveoil. Season with salt and pepper.

Step 4

In a second small bowl, combinericotta, lemon juice to taste, ½ tspolive oil (1 tsp for 4 servings), and halfthe lemon zest. Season with salt andpepper.

Step 5

Carefully place flatbreads on preparedsheet. Evenly spread flatbreads withricotta. Top with zucchini and tomatoes,cut sides up. Bake until flatbreads aregolden brown, 10-12 minutes.

Step 6

Meanwhile, pick basil leaves fromstems; discard stems and roughly tearleaves into pieces. Once flatbreadsare done, remove from oven and topwith torn basil, remaining lemon zest,and chili flakes to taste. Drizzle withhoney, then slice into pieces and dividebetween plates. Serve with remaininglemon wedges on the side.