Summery zucchini and ricotta flatbread

Name: Summery zucchini and ricotta flatbread
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: International
Ingredients: 2 zucchini; 1 oz basil; 1 oz mint; 8 tbsp olive oil; 4 tbsp lemon juice; 1.25 cups flour; 2 tsp baking powder; 0.5 cup full-fat Greek yogurt; 1.8 oz Parmesan cheese; 0.75 cup ricotta cheese; 0.33 cup sliced almonds; pink peppercorns (ground); salt

Based on 6 ratings

In app

Paul Breuer

Social Media Manager at Kitchen Stories

"Even though I love cooking, baking has never really been my thing. The exhausting kneading and long rising times always put me off. But this recipe for summery flatbreads is truly different than the rest: You still get that satisfying feeling of having baked something, and the wonderfully cozy smell of warm bread in the air without all the complicated bread baking bits! You do not even need an oven for this. The real highlight, though, is the fresh zucchini salad marinated with mint, basil, and lemon. It’s definitely a star on its own, and I’m sure you’ll be matching it to even more recipes than this summery flatbread. If you like, you can let the dough rest for 30 minutes which will make the bread a bit fluffier but it also works perfectly without any resting time. So, ready, set, start kneading!"

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Pieces

MetricImperial

15 g

15 g

4 tbsp

2 tbsp

lemon juice

75 g

flour

1 tsp

baking powder

65 g

full-fat Greek yogurt

25 g

Parmesan cheese

100 g

ricotta cheese

15 g

sliced almonds

pink peppercorns (ground)

salt

Utensils

cutting board, knife, peeler, mandoline (optional), 2 bowls, bowl (large), rolling pin, nonstick pan, spatula, fine grater

Nutrition per serving

Cal600

Fat42 g

Protein18 g

Carb42 g

Step 1/4
- 1 zucchini
- 15 g basil
- 15 g mint
- 1 tbsp olive oil
- 2 tbsp lemon juice
- pink peppercorns (ground)
- salt
- cutting board
- knife
- peeler
- mandoline (optional)
- bowl
Halve zucchini lengthwise. Slice into thin strips with a mandoline or peeler. Add zucchini strips to a bowl with basil, mint, olive oil, and lemon juice. Season with a pinch of salt and some pink pepper, then set aside.
Step 2/4
- 75 g flour
- 1 tsp baking powder
- 65 g full-fat Greek yogurt
- 2 tbsp olive oil
- bowl (large)
- rolling pin
In a large bowl, mix flour, baking powder, and salt. Add yogurt and olive oil, then combine into a dough. Divide the dough into equal portions on a lightly oiled surface and roll out flat.
Step 3/4
- nonstick pan
- spatula
Heat a non-stick pan and fry the flatbreads one at a time in the dry pan for approx. 1 min. on each side, flipping once the dough starts turning golden brown and has some dark spots.
Step 4/4
- 25 g Parmesan cheese
- 100 g ricotta cheese
- 1 tbsp olive oil
- 15 g sliced almonds
- fine grater
- bowl
Finely grate Parmesan. Add to a bowl and mix with ricotta and olive oil. Spread the ricotta cream onto the flatbreads and top with the marinated zucchini strips. Quickly toast sliced almonds in a pan until golden brown and sprinkle on top to serve.
Enjoy your meal!