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An amazingly fresh and light lunch or dinner in 20 minutes or less. Store-bought flatbread, topped with herbed whipped ricotta, loaded with fresh veggies, and sprinkled with parmesan. It’s so good.

Zucchini Ribbon Flatbread Pizza

An amazingly fresh and light lunch or dinner in 20 minutes or less. Store-bought flatbread, topped with herbed whipped ricotta, loaded with fresh veggies, and sprinkled with parmesan. 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6
Calories 247 kcal

Ingredients
  

  • 2 purchased flatbreads each 10 inches round
  • 1 cup Whipped Herb Ricotta
  • 1 zucchini medium size, ribboned
  • 1 yellow squash small, optional
  • 1/4 cup red onion sliced, or other favorite veggies
  • 1 cup mozzarella grated
  • 1 cup Gruyere cheese or other strong cheese
  • 1/4 cup grated parmesan
  • drizzle olive oil
  • 1/2 tsp salt and pepper (each)

Instructions
 

  • Using a speed peeler (or similar) ribbon the zucchini and yellow squash.
  • Generously spread on the Whipped Herb Ricotta
  • Sprinkle lightly with pearled or grated parmesan cheese
  • Sprinkle some of the grated cheese
  • Twist the zucchini ribbons, piling high and loose, and keeping them airy. They'll cook down during baking so try to pile them but without densely squshing them together.
  • Add the other ingredients if you have them. I added red onion.
  • Top with a little more cheese.
  • Drizzle a tablespoon of olive oil, then salt & pepper
  • Bake in a preheated 425f oven for 15-20 minutes until cheese is melted. Watch towards the end so edges don't become over-browned.
  • If desired, add another little sprinkle of pearled Parmesan after it comes out of the oven.

Nutrition

Calories: 247kcalCarbohydrates: 14gProtein: 18gFat: 13gSaturated Fat: 7gCholesterol: 49mgSodium: 360mgPotassium: 235mgFiber: 2gSugar: 4gVitamin A: 501IUVitamin C: 12mgCalcium: 441mgIron: 1mg
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