So I’ve been on a little bit of a hiatus.
To be honest, we’ve had a lot going on personally and when things get busy, this is the first thing I tend to put on the back burner. With that being said, there’s some exciting news – we’re moving at the end of July! So most of my free time has been spent sorting through all of our worldly possessions and throwing more than half of the stuff away. I’ve accumulated quite a bit for only being here for 4 years, so it’s been a lot of work!
Summer Zucchini Flatbread
I live in the garden state, so zucchinis are widely available and super cheap right now. I tend to pick up a few each week and incorporate into different recipes since it’s so versatile. This is a great summer zucchini recipe that I adapted from a few of my favorite flatbreads. These are light and delicious and make a perfect pairing to a simple dressed mixed green salad. A smooth ricotta base topped with ribbons of fresh zucchini, caramelized onions, walnuts, and just a drizzle of honey baked on a fresh pita. I added some crumbled bacon too for some additional flavor and boy, these turned out delicious.
I paired these with a simple salad of dressed greens. In the bottom of a large bowl, add a drizzle of olive oil, fresh black pepper and salt, and a squeeze of lemon juice. Add spring mix and toss until coated. It’s simple – but it goes great with the sweet and rich flatbreads!
- 6 greek pocketless pitas (or flatbread)
- 1 cup ricotta cheese
- 1 red onion, sliced in half moons
- 2 green or yellow zucchini
- 1/2 cu walnuts
- Crumbled bacon (optional)
- Olive oil
- Salt + Pepper
- Preheat oven to 425 degrees.
- Prepare the ricotta filling - whisk together 1 cup of ricotta cheese, a drizzle of olive oil, and a generous amount of salt and pepper. Spread evenly on pitas.
- Caramelize onions - add a drizzle of olive oil to a pan on medium heat. Cook onions until browned (don't rush them!) and soft, being careful not to burn.
- Using a vegetable peeler, cut zucchini into long ribbons, avoiding the soft middle and peel.
- Construct the flatbreads - top each one with a generous helping of raw zucchini, caramelized onions, and walnuts. Add bacon crumbles if desired.
- Bake for 15 minutes on 425, or until golden brown
- Immediately out of the oven, give a generous drizzle with honey