Easy Summer Squash Blossom Flatbread Recipe
A few weeks ago, I worked a private chef job in the Hamptons on a beautiful summer day, and my colleague who I was assisting, made a gorgeous zucchini and squash blossom flatbread that, unfortunately, I didn’t get to try. After chatting with her about how she made it, I decided to recreate it at home so I could finally taste it for myself.
The guests “oohed” and “aahed” when the dish came out, and everyone dug in with no leftovers— that was my sign that it must have been delicious!
A few days later, I headed straight to the market to gather everything I needed for the flatbread. I picked up fresh zucchini, yellow squash and blossoms, creamy ricotta, mozzarella, basil, and a bright lemon. Oh and the best part? My colleague had used an artisanal premade flatbread so I made sure to grab the same exact one.
Zucchini and Squash Ribbons
Making zucchini and squash ribbons couldn’t be easier! Just grab a veggie peeler and run it lengthwise down the zucchini or squash to create long, thin strips. Rotate as you go, stopping once you hit the seedy center. I love mixing green zucchini with yellow squash, it makes the dish pop with color!
Artisanal Pre-Made Flatbread
Since the flatbread is already premade, all you need to do is heat it up. I like to place it in the oven at 400°F to give it a little color, then take it out, add all the toppings, and put it back in the oven until the cheese melts.
Ricotta Stuffed Squash Blossoms
Stuffing squash blossoms is easier than it looks, and they’re delicious whether you fry, bake, or serve them fresh. I made a filling with ricotta, lemon zest, salt, and pepper, then transferred it to a piping bag. After cleaning the squash blossoms, I carefully piped the mixture inside to stuff them.
Once everything is prepped, spread a layer of plain ricotta over the flatbread, add the zucchini ribbons and stuffed squash blossoms, drizzle with olive oil and a sprinkle of sea salt, then pop it in the oven.
Once out of the oven, cut the flatbread with a pizza wheel and serve immediately!
If you make our Easy Summer Squash Blossom Flatbread Recipe , I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Easy Summer Squash Blossom Flatbread Recipe
Make this easy summer squash blossom flatbread recipe with ricotta, zucchini ribbons, and fresh herbs for a light, flavorful, and seasonal appetizer or snack.
Ingredients
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C).
- Prep the squash ribbons: Use a vegetable peeler to slice the green zucchini and yellow squash into thin ribbons. Set aside.
- Prepare the stuffed blossoms: Gently rinse, pat dry and remove the pistils from the squash blossoms. In a small bowl, mix ricotta, lemon zest, salt, and pepper. Transfer the mixture to a piping bag and gently fill the cleaned blossoms. Twist the tips of the petals to seal.
- Assemble the flatbread: Place the flatbread on a baking sheet. Spread a layer of plain ricotta over the flatbread, then arrange the zucchini and yellow squash ribbons on top. Add the stuffed squash blossoms and scattered torn mozzarella. Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Bake: Place the flatbread in the preheated oven and bake until the cheese is melted and the flatbread is slightly golden, about 8–10 minutes.
- Serve: Remove from the oven, cut with a pizza wheel, add fresh basil and serve immediately.
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