Garlic Herb Zucchini Flatbread
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Recipe Intro From byolivialam_
This Garlic Herb Zucchini Flatbread is the spring appetizer your table needs. Made with Better Than Bouillon Roasted Garlic Base, the creamy ricotta spread is full of rich, garlicky depth that perfectly complements the thinly sliced zucchini and squash. Finished under the broiler for a golden edge and topped with crumbled goat cheese and fresh chives, this vibrant flatbread is ready in under 30 minutes and packed with fresh flavor.
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Recipe Card
ingredients
- 1/2 small zucchini, thinly sliced (1/16 inch)
- 1/2 small summer squash, thinly sliced (1/16 inch)
- 1/4 teaspoon kosher salt, plus more to taste
- 3/4 cup whole milk ricotta
- 1/2 teaspoon Better Than Bouillon Roasted Garlic Base
- 1/2 teaspoon dried oregano
- Zest from ½ lemon
- 1/4 cup grated Parmesan
- Freshly ground black pepper, to taste plus more for topping
- 1 store-bought rectangular flatbread
- Olive oil, for drizzling
- 1 ounce goat cheese, crumbled
- 2 tablespoons chopped fresh chives
Method
Step 1
Add sliced zucchini and summer squash to a bowl. Sprinkle with kosher salt, toss, and set aside for 10 minutes to draw out moisture.
Step 2
In a small bowl, mix together ricotta, Better Than Bouillon Roasted Garlic Base, oregano, lemon zest, and Parmesan. Season with a pinch of salt and pepper.
Step 3
Set the oven to broil and position a rack in the upper third of the oven.
Step 4
Place flatbread on a greased baking sheet. Spread the ricotta mixture evenly over the surface, leaving a ½-inch border.
Step 5
Drain any liquid from the zucchini and squash and pat dry with paper towels. Layer the vegetables over the ricotta. Drizzle with olive oil.
Step 6
Broil for 5–6 minutes, rotating the pan halfway through, until the flatbread is golden and warmed through. If the crust is browning too quickly, cover edges with foil.
Step 7
Remove from oven and let sit for 1–2 minutes. Top with crumbled goat cheese, freshly cracked black pepper, and chopped chives. Slice into 6 pieces and serve immediately!