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Ricotta and Zucchini Flatbread

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Ricotta and Zucchini Flatbread on a white washed wooden table.
Prep Time: 
15 minutes prep time
Number of Servings: 
serves 4
Recipe Source: 
The All-New Fresh Food Fast by The Editors of Cooking Light ($25.99, Oxmoor House, 2018)

Ingredients

  • 2 whole-wheat naan (about 8.8 oz)
  • 2 Tbsp olive oil, divided
  • 4 1⁄2 oz part-skim ricotta cheese
  • 3⁄8 tsp kosher salt
  • 1⁄4 tsp black pepper
  • 2 small zucchini, cut into thin ribbons (about 10 oz)
  • 1 1⁄2 cups cherry tomatoes (about 12 oz), halved
  • 1 oz crumbled goat cheese (about 1⁄4 cup)
  • 2 Tbsp fresh basil leaves (optional)

Directions

  1. Preheat broiler with oven rack 5 inches from heat. Brush naan with 1 tablespoon of the oil. Place naan on a baking sheet. Broil until lightly toasted, 1 minute per side.
  2. Spread ricotta over warm naan. Sprinkle with salt and pepper.
  3. Top with zucchini, tomatoes, and goat cheese. Return to oven, and broil just until topping begins to brown, about 3 minutes.
  4. Drizzle with remaining 1 tablespoon oil, and, if desired, top with basil. Cut each naan in half.

Notes

Whole-wheat naan can burn quickly under the broiler, so be sure to keep your eye on it.

Nutrition Info: 
296 Calories, 11 g Protein, 33 g Carbohydrates, 6 g Fiber, 14 g Total fat (4 g sat), 582 mg Sodium, ★★★★ Vitamin C, ★★ Vitamin K, ★ Vitamin B6, Calcium, Potassium, Phosphorus

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