Light(er) Sweet + Savory Flatbread Recipe

Make it ASAP and thank me later 😛😍

Really though — I was inspired by a HelloFresh meal I got recently & whipped up this skinnier version when my husband Josh was out of town...and loved it so much that I made it again the next night and doubled the recipe 😆 it's THAT good. Yes, I ate 16 slices of flatbread GUILT FREE on my plan 🙌

This recipe is sweet, savory, soft, crunchy, cheesy...all in one meal! SO GOOD!

And it's only 200 cals (double the recipe & it's only 400!) and ready in 10 min 🤩 #leanlikelia

✨ I N G R E D I E N T S:

1 flatbread (I use Cut Da Carb) 
1/8 cup ricotta cheese 
3ml olive oil 
juice from one lemon 
150g sliced zucchini (1/2 zucchini) 
5 cherry tomatoes 
5ml olive oil 
4g honey 

✨ I N S T R U C T I O N S:

Heat oven to 375 degrees. In a pan sprayed with cooking spray sauté zucchini and top with 5ml olive oil in a small bowl. Combine ricotta cheese with 3ml olive oil and lemon juice in a bowl and mix well. On flatbread, spread cheese mixture evenly then pour cooked zucchini and evenly space out on flatbread adding sliced tomatoes in between. Cook for 8-10 mins or until edges are brown. Drizzle with honey (don't skip this part!!!)

✨ M A C R O S: 27C 7F 8P 203Cal

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XO,

Lia