This marinated zucchini with hazelnuts & ricotta grilled flatbread recipe is perfect served as an appetizer or combined with a salad for a satisfying vegetarian meal! The thin soft, warm crust is the perfect counterpoint to the soft, cream, lemony ricotta cheese and the succulent, smoky marinated zucchini. Mint goes hand-in-hand with grilled veggies, and it’s the perfect flourish to make these flatbreads truly special. 

Ingredients:

• ½ Cup Whole Hazelnuts
• 3 Medium Summer Squash or Zucchini, cut into ¼” thick coins
• 1 1/2 Tsp Salt
• 6 Tbsp Olivo Amigo Extra-Virgin Olive Oil, divided
• 1 Small Bunch Mint, divided
• 1 Small Garlic Clove, minced (or ¼ teaspoon garlic powder)
• 1 Tbsp White Wine Vinegar
• 3/4 Tsp Sugar
• 1/2 Tsp Crushed Red Pepper Flakes
• Black Pepper
• 1/2 Lemon
• 1/2 Cup Ricotta
• Salt, to taste
• Flatbread

Instructions:

1. Preheat the oven to 300°F. Prepare a baking sheet with parchment paper. 
2. Toss hazelnuts with 1 tablespoon Olivo Amigo Extra-Virgin Olive Oil on a baking sheet and toast until golden brown; about 15 minutes. Let cool; crush into large pieces using the bottom of a drinking glass.
3. While the hazelnuts are toasting, toss the squash and salt in a colander and set over a bowl. Let sit for 10 min, then pat the squash dry. 
4. Preheat a grill (alternatively, keep your oven on after toasting the hazelnuts) over high heat. 
5. Rub mint leaves with fingers to release fragrance. Mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp olive oil; set to side. 
6. Heat 2 tablespoons of Olivo Amigo Extra-Virgin Olive Oil in a large skillet over medium high heat until it shimmers. Arrange squash in the skillet until golden brown, about 5 minutes. Reduce heat to medium low, cover, and continue to cook until tender, about 15 minutes. Transfer to a cutting board and let cool.
7. Toss the squash in the dressing. Season with salt and pepper. Let sit at room temperature for 15 minutes. Remove mint and discard. 
8. In a small bowl, mix lemon zest, ricotta, and remaining Olivo Amigo Extra-Virgin Olive Oil.
9. To your flat bread, layer the marinated zucchini in your desired pattern (we recommend an overlapping pattern!) Place on the grill over high heat and cook for 5 minutes. 
10. Remove the flatbread from the grill. Top with dollops of the ricotta mixture and squeeze lemon juice over top. Garnish with fresh mint and hazelnuts. 
11. Drizzle with Olive Amigo Extra-Virgin Olive Oil and sprinkle with salt. 

These flatbreads are a perfect appetizer or first course meal, but they also make a truly special light lunch or vegetarian dinner, paired with a nice salad and some sweet summer fruit. Enjoy!