Naan Flatbread with Zucchini, Ricotta, Pecan Pesto - Schermer Pecans

Ingredients

• 1/2 cup pecan pieces
• 3/4 cup grated parmesan
• 1 clove garlic, crushed
• 1 teaspoon grated lemon zest
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon red pepper flakes
• 3 cups basil leaves
• 1 cup mint leaves
• 6 ounces extra-virgin olive oil
• 2 pieces homemade or store bought naan
• 2/3 cup ricotta
• 1/2 teaspoon minced garlic
• 1 large or 2 small zucchini, sliced crosswise about ¼-inch thick
• 1/4 cup Herb & Pecan Pesto, above
• 2 tablespoons pecan pieces
• Extra-virgin olive oil, as needed
• Coarse kosher salt, to taste
• Freshly ground black pepper, to taste
• Red pepper flakes, to taste