Grilled Zucchini & Whipped Ricotta Flatbread

Prep Time15 min

Cook Time10 min

Serves2

Ingredients

1 Wholesum Organic Zucchini, sliced into 1/4-inch rounds
2 naan breads or flatbread
1 cup whole milk ricotta
2 Tbsp grated Parmesan
1 Tbsp olive oil, plus more for grilling
1 Tbsp honey, plus extra for drizzling
1 tsp lemon zest
1 Tbsp fresh lemon juice
2 Tbsp chopped fresh parsley
1/2 tsp kosher salt
Freshly ground black pepper
Crushed red pepper flakes, for serving

Directions

Grill the zucchini
- - Heat a grill pan or outdoor grill over medium-high heat.
- - Toss zucchini slices with olive oil, salt and pepper.
- - Grill for 2-3 minutes per side until tender with grill marks.
Prepare the whipped ricotta
- - In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, 1 tablespoon honey, a pinch of salt, and pepper.
- - Whisk until smooth and creamy.
Assemble flatbread
- - Warm the naan on the grill or in a 400°F oven for 2–3 minutes until lightly crisp.
- - Spread a generous layer of whipped ricotta over each flatbread.
- - Arrange the grilled zucchini slices on top, slightly overla
- - Sprinkle with chopped parsley.
Finish
- - Drizzle with honey to taste.
- - Add a pinch of crushed red pepper flakes.
- - Finish with flaky sea salt, freshly cracked pepper, and a drizzle of olive oil if desired.

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