Zucchini Naan Flatbread with Lemon Ricotta

Zucchini Naan Flatbread with Lemon Ricotta

Are you looking for a quick, delicious snack or a light dinner option that packs a punch of flavor? My latest culinary experiment, the Zucchini Naan Flatbread with Lemon Ricotta, might just be your new go-to recipe! It combines the robust flavors of garden-fresh zucchini, aromatic herbs, and tangy lemon ricotta on a crispy whole grain naan. Here’s how you can whip up this delightful dish in just 20 minutes.

Ingredients:

• 2 tablespoons olive oil, plus more for brushing
• 2 medium zucchini squash, sliced (and halved if large)
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh oregano, chopped
• 1/3 cup whole milk ricotta cheese
• Zest of 1 small lemon
• Salt and freshly ground black pepper, to taste
• 2 whole grain naan flatbreads

Directions:

1. Prepare the Oven:
   • Preheat your broiler to high and position the oven rack in the upper third of the oven. This setup will help achieve a perfectly crisp and browned flatbread.
2. Cook the Zucchini:
   • Heat olive oil in a medium sauté pan over medium-high heat. Add the sliced zucchini and sauté for 1-2 minutes until they begin to soften. Stir in the minced garlic, red pepper flakes, basil, and oregano. Continue to cook for another 1-2 minutes until the garlic is fragrant and the zucchini is tender but still vibrant.
3. Prepare the Ricotta Mixture:
   • In a small bowl, mix together the ricotta cheese, lemon zest, and a pinch of salt and pepper. This mixture will add a creamy and zesty contrast to the savory vegetables.
4. Assemble the Flatbreads:
   • Lay the naan flatbreads on a baking sheet and brush each lightly with olive oil. Evenly distribute the sautéed zucchini mixture over the breads. Spoon dollops of the ricotta mixture on top of the zucchini. Finish with a sprinkle of sea salt and a twist of black pepper to enhance the flavors.
5. Broil the Flatbread:
   • Place the flatbreads under the broiler for 2-3 minutes or until the ricotta is slightly melted and the edges of the naan are golden and crispy.
6. Serve:
   • Remove from the oven, let cool slightly, then slice and serve warm. The creamy ricotta, zesty lemon, and herbed zucchini will offer a delightful taste experience.

Nutritional Information:

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Calories: 280 kcal per serving
• Servings: 2

This Zucchini Naan Flatbread with Lemon Ricotta is not just a treat for the taste buds but also a visually appealing meal that’s perfect for any day of the week. Enjoy this vibrant, wholesome dish that brings a touch of gourmet to your everyday dining!

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