Description
This Zucchini Naan Flatbread with Lemon Ricotta is a delightful fusion of fresh summer flavors and creamy richness. The tender zucchini, sautéed with garlic and herbs, pairs beautifully with the zesty lemon-infused ricotta, all atop a crisp whole grain naan.
Perfect for a light lunch or an elegant appetizer, this dish is not only quick to prepare but also visually stunning. The vibrant green zucchini and bright lemon zest create a feast for the eyes, while the combination of textures and flavors ensures every bite is a pleasure. Serve warm and enjoy this easy yet sophisticated recipe.
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
Instructions
Preheat broiler to high; position oven rack in the upper 1/3 of the oven.
Heat oil in a medium saute pan over medium-high heat. Add sliced zucchini and saute for 1-2 minutes to soften slightly. Add garlic, red pepper flakes, and herbs and toss to coat, cooking for another 1-2 minutes or until garlic is fragrant and zucchini is tender.
In a bowl, stir together ricotta, lemon zest, salt and pepper to taste.
Arrange flatbreads on a sheet pan. Brush lightly with olive oil. Divide zucchini mixture among flatbreads, spreading evenly atop the bread. Drop dollops of ricotta mixture on top. Sprinkle with a pinch of sea salt and a twist of black pepper.
Broil flatbreads for 2 to 3 minutes or until cheese melts and bread browns on the edges. Remove from oven and let cool slightly, then slice and serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 280 kcal