Zucchini Naan Flatbread

Zucchini Naan Flatbread: A Quick and Flavorful Summer Meal

When the summer sun is shining, and zucchini is in abundance, there’s no better way to enjoy this versatile vegetable than with a quick and delicious Zucchini Naan Flatbread. This easy recipe combines tender sautéed zucchini, creamy ricotta, and aromatic herbs, all atop a crispy whole grain naan. Perfect for a light lunch, a quick dinner, or even an appetizer for your next gathering, this flatbread is sure to become a favorite.

Ingredients:

• 2 tablespoons olive oil, plus more for brushing
• 2 medium (or 6 baby) zucchini squash, sliced (and halved if large)
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh basil leaves
• 1 teaspoon chopped fresh oregano
• 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. Preheat the Oven:
   • Begin by preheating your broiler to high. Position the oven rack in the upper third of the oven to ensure your flatbread gets a nice golden-brown finish.
2. Sauté the Zucchini:
   • Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the sliced zucchini and sauté for 1-2 minutes, just enough to soften them slightly.
   • Stir in the minced garlic, red pepper flakes, and chopped herbs. Toss everything together, cooking for another 1-2 minutes until the garlic is fragrant and the zucchini is tender.
3. Prepare the Ricotta Mixture:
   • In a small bowl, mix together the ricotta cheese, lemon zest, and a pinch of salt and pepper to taste. This mixture will add a creamy, tangy element to your flatbread.
4. Assemble the Flatbread:
   • Place the whole grain naan flatbreads on a sheet pan. Lightly brush each with olive oil.
   • Evenly spread the sautéed zucchini mixture over the flatbreads.
   • Drop dollops of the ricotta mixture on top of the zucchini.
   • Sprinkle with a pinch of sea salt and a twist of black pepper for extra flavor.
5. Broil the Flatbreads:
   • Place the assembled flatbreads under the broiler. Broil for 2 to 3 minutes, or until the cheese melts and the edges of the naan turn golden brown.
6. Serve:
   • Once out of the oven, allow the flatbreads to cool slightly. Slice them into pieces and serve warm.

Nutrition and Servings

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

Why You’ll Love This Recipe

This Zucchini Naan Flatbread is a delightful way to use up summer zucchini and enjoy a quick, satisfying meal. The combination of creamy ricotta with the bright lemon zest, fresh herbs, and tender zucchini makes for a flavorful dish that’s both light and filling. Plus, it’s versatile enough to serve as a main course or a shared appetizer.

Pair this flatbread with a crisp salad or a chilled glass of white wine, and you’ve got a perfect summer meal in just 20 minutes. Enjoy!