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Time
45 min
Level
Basic
Author
hellofresh

Zucchini and Tomato Flatbreads | with Lemon Ricotta, Basil, Honey, and Chili Flakes

spicy
milk
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Adjust oven rack to upper position and place a lightly oiled baking sheet on it. Preheat oven to 475 degrees with sheet inside. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.
2
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, tossing, until softened and lightly browned, 5-6 minutes. Season with salt and pepper.
3
Meanwhile, toss tomatoes in a small bowl with garlic and a drizzle of olive oil. Season with salt and pepper.
4
In another small bowl, stir together ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper.
5
Carefully remove preheated baking sheet from oven and place flatbreads on it. Evenly spread ricotta mixture onto each flatbread. Top with zucchini and tomatoes, with cut side facing up. Bake in oven until tomatoes are lightly wilted and flatbreads are golden brown, about 10 minutes.
6
Pick basil leaves from stems and roughly tear. Once flatbreads are done baking, scatter over torn basil, lemon zest, and chili flakes. Drizzle with honey, then cut into slices. Serve with remaining lemon quarters for squeezing over.
Micro nutrients
Total weight
363.47g
Carbs
67.17g
Dietary fiber
4.94g
Sugar
14.6g
Fats
20.2g
Saturated
5.87g
Poly
3.31g
Mono
8.84g
Trans
0.02g
Proteins
16.59g
Calcium
42.31%
Iron
21.84%
Magnesium
13.02%
Vitamin C
114.17%
Vitamin A
51.8%
Vitamin B6
2.73%
Vitamin D
1.44%
Vitamin B12
15.36%
Sodium
45.32%
Potassium
27.4%
Cholesterol
16.39%
Percentages are based on a diet of 2000 calories a day.
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