Store-bought flatbread

1/3 cup part-skim ricotta cheese

2 tsp olive oil

Kosher salt and fresh ground black pepper

1 medium zucchini cut into 1/2-inch slices

1 lemon zested and halved

Peach slices

1 Tbsp shredded Asiago cheese

Honey for serving

Crushed red pepper flakes

Fresh parsley

In a small bowl mix ricotta with 1 tsp lemon zest, salt and pepper. Cover and refrigerate until ready to use.

In a medium skillet place zucchini and 1 tsp olive oil – cook until slightly soft and tender. Remove from heat and squeeze lemon juice over top.

Brush the top of the flatbread with remaining oil and sprinkle with salt and pepper. Spread ricotta over flatbread. Top with zucchini and Asiago cheese. Place in the oven at 350 degrees until bottom crisps – approximately 3-5 minutes.

Remove from oven and layer peach slices along with crushed red pepper and parsley. Drizzle with honey.

Serves: 1-2

Prep: 10 min

Cook: 5 min