Zucchini Flatbread with Lemon Ricotta and Hazelnuts

The Art of a Crisp Base

This flatbread is all about contrast: a crisp base, soft ricotta and zucchini that stays tender without releasing moisture. Thinly shaved ribbons heat through quickly. So cook them briefly in a large, hot skillet, then set them on a plate for a moment. This lets some of the moisture evaporate before the zucchini goes on the bread. Don’t overcrowd the pan; cook the ribbons in two batches if needed, or they’ll steam rather than fry.

Zucchini is at its peak in summer, though it’s available year-round. Choose a firm, medium-sized one: it’s easy to shave into long ribbons and usually has fewer large seeds than an oversized zucchini. A vegetable peeler works well; shave long strips and stop when you reach the soft center. A mandoline works too, but use the safety guard. The ribbons don’t all need to be the same width, as long as they’re thin enough to cook in a few minutes.

Ricotta makes a mild, creamy layer that carries the fresh lemon zest and black pepper. Stir in the zest and taste before adding salt: ricotta varies in flavor and firmness from brand to brand. If the cheese is very wet, let it drain briefly in a fine-mesh sieve. A tablespoon of lemon juice adds extra freshness, but use it sparingly so the layer doesn’t get watery. No ricotta on hand? Cream cheese works, but it’s richer and less airy; you can mix it with a small splash of milk.

For the base, use thin pita bread, Lebanese flatbread or a thin wrap. Baking time may vary: take the bread out of the oven as soon as the edges are golden and crisp, since a thin wrap dries out more quickly. Toast the hazelnuts in a dry skillet and let them cool before roughly chopping them; this keeps them crisp and helps prevent them from burning while the bread bakes. Almonds can replace the hazelnuts, though their flavor is a little milder and less earthy.

Serve the flatbread right away, while the base is still firm and the basil smells fresh. Pair it with a bowl of tomato soup or a simple green salad to round out lunch. If you prep the components ahead, cover and refrigerate the cooked zucchini and ricotta mixture, then assemble the bread just before baking. Leftovers with toppings will soften in the fridge; warm them briefly in a hot oven if you’d like to crisp up the edges again.