1 Large Zucchini
2 Cloves of Garlic
4 oz of Ricotta Cheese
1 Can of Tomato Sauce
2 Pieces of Flatbread
Salt and Pepper
Preheat the oven to 450 degrees. Lightly oil a baking sheet with olive oil. Wash and dry all of produce.
Slice zucchini, halve tomatoes, mince garlic, and zest and quarter lemon.
Put tomatoes, garlic, and a teaspoon of olive oil in a bowl. Add pepper to taste. (You can also add salt; I just prefer to leave the salt out.)
Heat a tsp of olive oil in a pot on the stove on medium heat. Season zucchini, put in pot, and cook for about 5 minutes.
In another bowl, combine ricotta, lemon juice, 1/2 tsp of olive oil, and the lemon zest.
Now, put the flatbread together. First, spread the tomato sauce. Next, spread the ricotta mixture. Add the tomatoes and zucchini.
Bake for 10 to 12 minutes until flatbread are golden brown.