claire freehafer

ingredients

• 4 flatbreads
• 2 zucchini, thinly sliced into half-moons
• 8 oz grape tomatoes, halved
• 4 garlic cloves, minced
• 2 lemons, one zested, both quartered
• 8 oz ricotta cheese
• 1 oz basil leaves, roughly torn
• 2 tsp chili flakes
• 4 tsp honey
• 2 tsp vegetable oil
• 3 tsp olive oil

instructions

1. place one lightly oiled baking sheet on top rack and one on middle rack and preheat oven to 450 degrees.

2. heat a drizzle of olive oil in a large pan over medium-high heat. add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. season with salt and pepper. turn off heat.

3. meanwhile, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. season with salt and pepper.

4. in a second small bowl, combine ricotta, half the lemon zest, 1 tsp olive oil, and lemon juice to taste. season with salt and pepper.

5. carefully place flatbreads on prepared sheets. evenly spread flatbreads with lemon ricotta. top with zucchini and tomatoes, cut sides up. bake until flatbreads are golden brown, 10-12 minutes.

6. once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and chili flakes to taste. drizzle with honey, then slice into pieces and divide between plates. serve with remaining lemon wedges on the side.