Mediterranean Low-Carb Ricotta Zucchini Flatbread
This Mediterranean-inspired low-carb flatbread is fresh, light, and flavorful without sacrificing satisfaction. Creamy ricotta pairs beautifully with tender zucchini slices, a hint of lemon zest, and fresh herbs. It’s a quick recipe perfect for lunch, a light dinner, or an appetizer, and it can be made in under 15 minutes.
Total Time: 15 minutes
Servings: 1–2
Ingredients
1 low-carb flatbread or cauliflower flatbread (store-bought or homemade)
½ cup whole-milk ricotta cheese
1 small zucchini, thinly sliced into rounds
1 garlic clove, minced
1 tsp olive oil
½ tsp lemon zest
Salt and black pepper, to taste
Fresh basil or mint, for garnish
Red chili flakes (optional)
Instructions
Preheat Oven or Skillet:
Preheat your oven to 375°F (190°C) or warm a large skillet over medium heat.
Prepare Zucchini:
In a small pan, heat olive oil over medium heat.
Add minced garlic and sliced zucchini, season with salt and pepper, and sauté for 2–3 minutes until just tender.
Assemble Flatbread:
Place the flatbread on a baking sheet or skillet.
Spread ricotta evenly over the base.
Arrange zucchini slices on top.
Sprinkle with lemon zest and, if desired, a pinch of red chili flakes for heat.
Warm & Crisp:
Bake for 5–7 minutes in the oven or heat in the skillet for 3–4 minutes until the flatbread edges are slightly crisp and everything is warmed through.
Garnish & Serve:
Top with fresh basil or mint. Slice and serve warm.
Tips
Even Zucchini Slices: Use a mandoline for thin, uniform slices so they cook evenly.
Dry the Zucchini: Pat slices with a paper towel before cooking to prevent excess moisture from making the flatbread soggy.
Ricotta Boost: Mix ricotta with a pinch of salt, pepper, or dried oregano for extra flavor before spreading.
Crispier Base: For extra crunch, pre-bake the flatbread for 2–3 minutes before adding toppings.
Quick Option: Skip sautéing the zucchini if you want a fresher, slightly crunchy texture.
Variations
Cheese Swap: Try goat cheese, feta, or mascarpone instead of ricotta.
Extra Veggies: Add roasted red peppers, cherry tomato halves, or sautéed spinach for more color and nutrients.
Protein Add-On: Include grilled chicken strips, smoked salmon, or prosciutto slices.
Herb Change: Swap basil or mint for parsley, dill, or fresh oregano.
Flavor Kick: Add a drizzle of balsamic glaze or sprinkle of za’atar before serving.
Q&A
Q: Can I make this without ricotta?
A: Yes. You can use whipped feta, cream cheese, or even hummus for a different flavor.
Q: Can I eat this cold?
A: Absolutely. It works well as a chilled flatbread for picnics or packed lunches.
Q: How can I make it dairy-free?
A: Use a dairy-free ricotta alternative or cashew cream.
Q: What’s the best way to reheat leftovers?
A: Warm it in a skillet or toaster oven for a few minutes to keep the crust crisp.
Nutrition Facts
(per serving, 2 servings total — approximate)
Calories: 210
Protein: 10g
Carbohydrates: 12g
Sugars: 3g
Fat: 14g
Saturated Fat: 6g
Fiber: 4g
Sodium: 340mg
Final Conclusion
This Mediterranean Low-Carb Ricotta Zucchini Flatbread is simple, fresh, and versatile. The creamy ricotta balances the light zucchini, while herbs and lemon zest brighten every bite. Whether served warm for dinner or chilled as a snack, it’s a satisfying low-carb option that feels indulgent yet light.