Ricotta and Zucchini Flatbread

Ricotta and Zucchini Flatbread on a white washed wooden table.
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Prep Time:
15 minutes prep time
serves 4
Recipe Source:


  • 2 whole-wheat naan (about 8.8 oz)
  • 2 Tbsp olive oil, divided
  • 4 12 oz part-skim ricotta cheese
  • 38 tsp kosher salt
  • 14 tsp black pepper
  • 2 small zucchini, cut into thin ribbons (about 10 oz)
  • 1 12 cups cherry tomatoes (about 12 oz), halved
  • 1 oz crumbled goat cheese (about 14 cup)
  • 2 Tbsp fresh basil leaves (optional)


  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.


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