Ricotta and Zucchini Flatbread
Take advantage of in-season squash to make this healthy and flavorful dish.
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Ingredients
- 2 whole-wheat naan (about 8.8 oz)
- 2 Tbsp olive oil, divided
- 4 1⁄2 oz part-skim ricotta cheese
- 3⁄8 tsp kosher salt
- 1⁄4 tsp black pepper
- 2 small zucchini, cut into thin ribbons (about 10 oz)
- 1 1⁄2 cups cherry tomatoes (about 12 oz), halved
- 1 oz crumbled goat cheese (about 1⁄4 cup)
- 2 Tbsp fresh basil leaves (optional)
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