Tales from our Garden: Zucchini, Ricotta and Lemon Flatbread

Our zucchini is growing like crazy!!! Check out these gigantos:

This weekend I used up some zucchini in a zucchini-date loaf and last night I used up some more in a delicious and simple zucchini flat bread to accompany some pasta for dinner.

Zucchini Flatbread
Serves 4 as an accompaniment to a meal

•  1 cup ricotta cheese
• 1 large clove of garlic, chopped 
• zest of 1 lemon
• small handful of parsley, chopped
• 1 store bought pizza or flat bread crust
• 1 green zucchini, sliced into rounds
• 1/2 red onion, sliced
• drizzle of olive oil
• salt and pepper

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl, stir together the ricotta cheese, garlic, lemon zest and parsley. Season with salt and pepper.
3. Place the crust onto a baking sheet drizzled with olive oil. Spread the ricotta mixture onto the crust and top with the zucchini rounds and red onion.
4. Drizzle the flatbread with some more olive oil and place in the oven. Bake until the crust is golden and crisp and the cheese is bubbly, about 15 minutes.
5. Enjoy!