Low-Carb Ricotta Zucchini Flatbread

Ingredients:

•  1 low-carb flatbread or cauliflower flatbread (store-bought or homemade)
•  1/2 cup whole-milk ricotta cheese
•  1 small zucchini, thinly sliced into rounds
•  1 garlic clove, minced
•  1 tsp olive oil
•  1/2 tsp lemon zest
•  Salt and black pepper, to taste
•  Fresh basil or mint, for garnish
•  Red chili flakes
•  Ricotta Zucchini Flatbread-Carb Ricotta Zucchini Flatbread)

Directions:

1. Preheat oven to 400°F (200°C).

2. Mix Ricotta Base: In a small bowl, combine ricotta, garlic, lemon zest, salt, and pepper.

3. Prepare Flatbread Place the low-carb flatbread on a baking sheet. Spread the ricotta mixture evenly on top.

4. Add Zucchini: Arrange zucchini slices over the ricotta and lightly drizzle with olive oil.

5. Bake for 10–12 minutes, or until the flatbread is golden at the edges and the zucchini is tender.

6. Garnish with fresh basil or mint and sprinkle with red chili flakes if desired.

7. Serve warm.