Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

Total Time: 25 minutes Prep Time: 10 minutes Servings: 2


1 unit zucchini
1 clove garlic
4 ounce grape tomatoes
1 unit lemon
1 unit ricotta cheese (contains milk)
2 unit flatbreads (contains wheat)
1 unit green herb blend
1 teaspoon chili flakes
2 teaspoon honey
1 teaspoon vegetable oil
2.5 teaspoon olive oil


  1. Place a lightly-oiled baking tray on the middle rack and preheat Ventray Oven to 400 degrees F. 
  2. Thinly slice zucchini into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
  3. Heat an olive oil drizzled large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened. Season with salt and pepper. Turn off the heat.
  4. In a small bowl, combine tomatoes, and garlic, then drizzle olive oil. Season with salt and pepper. In another small bowl, combine half the lemon zest, 1/2 cup ricotta, 1/2 tsp olive oil, and lemon juice to taste. Season with salt and pepper. 
  5. Place flatbreads on prepared tray; spread lemon ricotta evenly on the flatbread; top with zucchini and tomatoes, cut sides up.
  6. Bake on the middle rack until flatbreads are golden brown, 10-12 minutes. Roughly chop the parsley leaves. Mince chives. 
  7. Once flatbreads are done, top with chopped parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.