Grilled Ricotta, Zucchini, and Honey Flatbread

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1167, total fat 47 G., saturated fats 11 G., proteins 42 G., carbohydrates 147 G., fiber 9 G., cholesterol 56 mg, sodium 2155 mg, sugar 12 G.

A delicious summer alternative to traditional pizza. It's quick and easy to make. Grill sliced zucchini, spread ricotta on flatbreads, and top with grilled vegetables. Grill for a couple of minutes to warm the flatbreads and ricotta, then serve drizzled with lemon juice and honey. Serve as an appetizer with wine or as a light snack while the kebabs are grilling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g ricotta
2 tbsp olive oil, plus extra for greasing grill grates and drizzling
1 medium yellow zucchini, sliced diagonally into 1cm thick slices.
1 medium zucchini, sliced diagonally into 1cm thick slices.
1 lemon, cut in half, grate the zest
4 flatbreads
Honey for serving
Red pepper flakes, for serving
0.5 cup chopped fresh herbs, such as parsley, dill, basil, or tarragon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wheat flatbreads, ricotta cheese, zucchini, zucchini, lemon, dill, basil, tarragon, red pepper flakes, honey

Cooking the dish according to the recipe:

Mix the ricotta in a medium bowl with a large pinch of salt and a few grinds of black pepper. Cover and refrigerate until ready to use.
Preheat an outdoor grill to medium-high heat. Brush the grill grates with olive oil. In a large bowl, combine the zucchini and squash slices, 1/2 tablespoon olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Grill the vegetables, turning once, until tender and charred, 2-3 minutes per side. Transfer to a large bowl and toss with the juice of one lemon half.

Brush the tops of the flatbreads with the remaining vegetable oil and sprinkle with salt and black pepper. Spread a quarter of the ricotta cheese on each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover, and cook until the bottoms are charred and crispy in spots and the ricotta is heated through, 3 to 5 minutes.
Transfer the flatbreads to serving plates and drizzle each with olive oil, the juice of the other half of the lemon, honey, and zest. Sprinkle the flatbreads with salt and red pepper flakes, then garnish with fresh herbs.

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