Zesty Ricotta Flatbread With Zucchini for a Fresh Summer Bite

A delightful and quick vegetarian dish combining creamy ricotta and crisp zucchini on warm naan, perfect for summer meals.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 flatbreads

Course: Appetizers

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Flatbread

1 large Naan Bread or 2 mini naans, can substitute with pita bread
1/4 cup Shredded Mozzarella Cheese can substitute with vegan cheese
1 tablespoon Shredded Parmesan Cheese consider vegetarian option

For the Toppings

2 small Zucchini or Yellow Summer Squash can substitute with roasted asparagus or broccoli
Chopped Fresh Herbs such as Parsley or Basil
Pinch Red Pepper Flakes omit for milder taste

For the Ricotta Mixture

1/4 cup Ricotta Cheese cottage cheese can be used for lighter option
1 small Lemon or lime as substitute
Salt and Pepper to taste

For Broiling

1 teaspoon Avocado Oil or Olive Oil any cooking oil works

Equipment

baking sheet
medium bowl
mixing bowl

Method

Step‑by‑Step Instructions

Slice the zucchini into 1/2-inch rounds and toss with oil, salt, and pepper. Broil for 3-4 minutes per side until browned.
Zest the lemon and mix with ricotta, lemon zest, and red pepper flakes in a bowl. Season with salt and pepper.
Preheat oven to 400°F. Place naan on a baking sheet, layer with zucchini, ricotta mixture, mozzarella, and parmesan.
Bake for 8-12 minutes until cheese is bubbling and edges are crispy.
Remove from oven, garnish with fresh herbs and squeeze lemon juice over before serving.

Nutrition

Serving: 1flatbreadCalories: 320kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 180mgIron: 1.5mg

Notes

Use fresh ingredients for best flavor and adjust toppings to your preference.

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