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+ servings

Zucchini Ribbon Flatbread Pizza

An amazingly fresh and light lunch or dinner in 20 minutes or less. Store-bought flatbread, topped with herbed whipped ricotta, loaded with fresh veggies, and sprinkled with parmesan. 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 6
Calories 247 kcal


  • 2 purchased flatbreads each 10 inches round
  • 1 cup Whipped Herb Ricotta
  • 1 zucchini medium size, ribboned
  • 1 yellow squash small, optional
  • ¼ cup red onion sliced, or other favorite veggies
  • 1 cup mozzarella grated
  • 1 cup Gruyere cheese or other strong cheese
  • ¼ cup grated parmesan
  • drizzle olive oil
  • ½ teaspoon salt and pepper (each)


  • Using a speed peeler (or similar) ribbon the zucchini and yellow squash.
  • Generously spread on the Whipped Herb Ricotta
  • Sprinkle lightly with pearled or grated parmesan cheese
  • Sprinkle some of the grated cheese
  • Twist the zucchini ribbons, piling high and loose, and keeping them airy. They'll cook down during baking so try to pile them but without densely squshing them together.
  • Add the other ingredients if you have them. I added red onion.
  • Top with a little more cheese.
  • Drizzle a tablespoon of olive oil, then salt & pepper
  • Bake in a preheated 425f oven for 15-20 minutes until cheese is melted. Watch towards the end so edges don't become over-browned.
  • If desired, add another little sprinkle of pearled Parmesan after it comes out of the oven.


Calories: 247kcalCarbohydrates: 14gProtein: 18gFat: 13gSaturated Fat: 7gCholesterol: 49mgSodium: 360mgPotassium: 235mgFiber: 2gSugar: 4gVitamin A: 501IUVitamin C: 12mgCalcium: 441mgIron: 1mg
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