An easy recipe to use up all that zucchini from the garden!
2 medium zucchini
2 cups halved cherry tomatoes
Extra virgin olive oil
Freshly ground black pepper
1 lemon, halved
1 cup whole milk ricotta (fresh if possible)
About 3 tablespoons chopped fresh basil
Grated Parmesan or Pecorino
1 pound prepared pizza dough
Trim ends of zucchini and slice into ¼ inch slices lengthwise.
In separate bowls, toss the zucchini and tomatoes with a few drizzles of olive oil. Season with salt and pepper.
Prepare a grill and lightly oil the grill grates. Grill the zucchini slices, turning often until tender and slightly charred, about 5 minutes. Set aside.
Grill lemon halves, cut side down until slightly charred. Set aside.
Mix ricotta with the basil and juice from one half of grilled lemon.
Prepare the flatbread dough: Divide the pizza dough in half. Gently shape each piece into a rectangle or free form shape. Transfer to a lightly oiled baking sheet.
Grill the dough over direct heat until first side is stiff and just lightly charred, about 1 minute. Turn and cook other side. Transfer to a clean baking sheet. Top each pizzetta with some of the zucchini and tomatoes. Top with dollops of the ricotta. Sprinkle with Parmesan.
Place the pizzettas back on the grill (indirect heat if possible). Close the grill and allow to cook until the ricotta is warmed and crust is crispy.
To serve, place on a platter. Drizzle with a little extra virgin olive oil, juice from remaining lemon half, a dusting of Parmesan and a sprinkle of basil leaves.