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Zucchini flatbread |

Grilled Pizzetta with Zucchini and Ricotta

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An easy recipe to use up all that zucchini from the garden!


  • 2 medium zucchini
  • 2 cups halved cherry tomatoes
  • Extra virgin olive oil
  • Kosher salt
  • 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.