Hey y’all! If you’re looking for a delicious way to use up summer zucchini, this Zucchini & Herbed Ricotta Flatbread is about to become your new favorite. With a crispy golden crust, creamy herbed ricotta, and ribbons of tender zucchini, it’s light but indulgent—perfect for weeknight dinners, backyard gatherings, or even a fancy brunch. Let’s get cooking!
Why You’ll Love This Zucchini & Herbed Ricotta Flatbread
- Quick and easy—under an hour from start to finish!
- Fresh, vibrant flavors that celebrate the best of seasonal produce.
- Creamy herbed ricotta adds richness and a tangy twist.
- Perfect as a light meal, appetizer, or party snack.
- Customizable toppings to suit any palate or dietary need.
Ingredients for Zucchini & Herbed Ricotta Flatbread
- 1 prepared pizza dough (about 12 oz or 340g)
- 1 medium zucchini, thinly sliced (about 1 cup)
- 1 cup ricotta cheese (whole or part-skim)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- 2 teaspoons lemon zest
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
How to Make Zucchini & Herbed Ricotta Flatbread
Step 1: Prep the Dough
Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough into a rectangle or oval about 1/4-inch thick. Transfer to the prepared baking sheet and brush lightly with olive oil.
Step 2: Make the Herbed Ricotta Spread
In a medium bowl, mix together the ricotta cheese, basil, chives, parsley, garlic, lemon zest, 1 tablespoon olive oil, salt, and black pepper until smooth and well combined.
Step 3: Assemble the Flatbread
Spread the herbed ricotta mixture evenly over the dough, leaving a 1/2-inch border. Arrange the zucchini slices on top in slightly overlapping rows. Sprinkle the shredded mozzarella and grated Parmesan evenly over the zucchini. Add a pinch of red pepper flakes if desired.
Step 4: Bake to Perfection
Bake for 15-18 minutes, or until the crust is golden and the cheese is bubbling. For extra crispiness, broil for an additional 1-2 minutes, watching carefully to avoid burning.
Step 5: Garnish & Serve
Remove from the oven and let cool for 2-3 minutes. Drizzle with a little more olive oil, sprinkle with extra fresh herbs if desired, and slice into pieces. Serve warm and enjoy!
Notes for the Best Zucchini & Herbed Ricotta Flatbread
- Pat the zucchini slices dry with a paper towel before assembling to avoid a soggy crust.
- For homemade pizza dough, try this easy recipe from King Arthur Baking.
- Let your dough come to room temperature for easier rolling and a lighter crust.
Variations on Zucchini & Herbed Ricotta Flatbread
- Grilled Flatbread: Grill the dough on an outdoor grill for smoky flavor before adding toppings and finishing in the oven.
- Vegan Version: Use plant-based ricotta and shredded vegan cheese for a dairy-free flatbread.
- Spicy Italian: Add thinly sliced cherry tomatoes and a sprinkle of chili flakes for a zesty kick.
Equipment Needed for Zucchini & Herbed Ricotta Flatbread
- Large baking sheet or pizza stone
- Parchment paper
- Mixing bowls
- Rolling pin
- Sharp knife or mandoline for slicing zucchini
Storage Instructions for Zucchini & Herbed Ricotta Flatbread
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through for best texture. Freezing is not recommended as ricotta may become watery when thawed.
Serving Ideas & Pairings for Zucchini & Herbed Ricotta Flatbread
- Pair with a crisp green salad tossed in lemon vinaigrette.
- Serve alongside chilled white wine, such as Pinot Grigio or Sauvignon Blanc.
- Try with a bowl of chilled lemony soup for a summer dinner.
Pro Tips for Zucchini & Herbed Ricotta Flatbread
- Use a preheated pizza stone for an extra crispy bottom.
- Opt for fresh herbs rather than dried for the brightest flavor. Learn more about best herb storage here.
- Slice the zucchini as thinly as possible for even cooking and a delicate bite.
FAQ: Zucchini & Herbed Ricotta Flatbread
- Can I use store-bought pizza dough?
Absolutely! Store-bought dough makes this recipe even quicker and works perfectly for a crispy, chewy crust. - What other cheeses can I use?
Goat cheese or feta can be substituted for ricotta for a tangier flavor profile. - Can I make this flatbread ahead?
The flatbread is best fresh, but you can prep the herbed ricotta and slice the zucchini a day in advance for faster assembly.
Ingredients
- 1 prepared flatbread crust (about 12 inches)
- 1 medium zucchini, thinly sliced
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Place the flatbread crust on a baking sheet lined with parchment paper.
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2In a small bowl, mix ricotta cheese with chopped basil, parsley, minced garlic, lemon zest, salt, and black pepper until well combined.
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3Spread the herbed ricotta mixture evenly over the flatbread crust, leaving a small border around the edges.
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4Arrange the zucchini slices in a single layer over the ricotta. Drizzle with olive oil and season with additional salt and pepper if desired.
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5Bake for 12-15 minutes, or until the flatbread is crisp and the zucchini is tender.
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6Remove from the oven, slice, and garnish with extra fresh herbs before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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