Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons {vegetarian}

Have you ever tried making homemade pizza? It’s easy, delicious and can be customized with toppings to please everyone. Today, we’re talking about how to kick homemade pizza up a notch by throwing flatbreads on the grill, plus fancying it up a bit with zucchini ribbons! The grill ensures a perfectly crisped crust every time, which is the key to homemade flatbread success. Get the recipe below!

Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons |

Are you a fan of homemade pizza? How about the grill? In our house, we love both of these things. Anytime one of us suggests pizza, the other is always on board and our order is usually the same – half Hawaiian, half green peppers, mushrooms and onions.

Because we love pizza so much, I started making it at home more often and would buy the pre-made pizza dough from the store to use as my base. But it was always guaranteed that half the time, either I didn’t make the crust thin enough, or the crust didn’t get as crispy as we would’ve hoped. And yes, I even have a pizza stone!

Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons |

I didn’t want to give up on our homemade pizzas just yet, so I thought I would make it even easier on myself and buy naan to use as the crust, since it’s already thin and cooked. Then all I had to do was add the sauce, toppings and cheese and we were good to go! Super simple.

Well, ever since I grilled romaine hearts for a super easy salad, I’ve become an even bigger fan of the grill because it makes for minimal clean up. And if I get lucky, my husband will take over, which gives me a break from the cooking. Win! Plus, nothing beats the taste of grilled food, am I right?

Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons |

When I saw this month’s Recipe Redux theme, I knew I somehow wanted to incorporate the grill, and these days, I’m all about keeping it easy.

The theme for this month is to get your fruits and veggies in shape! With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs or other creative cuts.

Grill – a must. Keep it easy – check. Ribbons – zucchini! Enter in, a grilled flatbread with zucchini ribbons! I love summer squash because of it’s mild flavor and is slightly sweet when cooked, the perfect topping to kick this flatbread up a notch.

Sadly, I forgot to snap a picture of the zucchini ribbon making process because I was too consumed with shooting the recipe for a video, which means you all are in for a nice treat! I’ve got a video demo to show you how easy it is to turn zucchini squash into beautiful ribbons.

And in case you are more of a visual learner like myself, here is a full video on how to make the flatbreads from start to finish!

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Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons {vegetarian}

  • Author: Carly at
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 Individual Flatbreads 1x


  • 4 small Naan or flatbread
  • 1/3 cup Olive oil
  • 2 Garlic cloves, grated
  • ½ cup Ricotta
  • ¼ cup Pesto
  • 2 large Zucchini
  • 1 cup grape Tomatoes, halved
  • ¼ cup Pine nuts
  • ¼ cup Parmesan cheese
  • ¼ cup Basil, chopped


  1. In a small microwavable bowl, heat the olive oil and grated garlic for 30 seconds to infuse the olive oil with the garlic flavor. Brush one side of each naan bread with the olive oil using a pastry brush.
  2. In a small bowl, combine the ricotta and pesto. Evenly divide the mixture between the four flatbreads and spread into an even, thin layer.
  3. To make the zucchini ribbons, cut the both ends off the squash. Using a vegetable peeler, peel thin layers of squash from top to bottom. Peel one side then, when you start to see the seeds, rotate the squash and do the next side, hitting all four sides.
  4. Layer the flatbread with the zucchini ribbons by twisting and bending them to fit onto the pesto ricotta mixture. Next layer about 6-8 grape tomato halves on top of the zucchini, nestling them into the ribbons. Then, sprinkle each flatbread with the pine nuts and freshly grated parmesan cheese.
  5. Preheat the grill to medium heat. When ready, place the flatbreads directly onto the grate and close the lid. Cook for about 10 minutes, or until the bottom is crispy (not burnt) and the zucchini ribbons are cooked (soft).
  6. Remove the flatbreads from the grill and sprinkle with basil. Cut each flatbread into individual pieces and enjoy!

Have you mastered the art of homemade pizza night? Are you a fan of the grill like I am? Share with me in the comment section below!

Happy Grilling!

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Grilled Flatbread with Pesto Ricotta and Zucchini Ribbons |

-Carly Paige

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40 Responses

  1. I’ve said this before but your food photography is THE BEST. Makes me wanna eat is right now, oh my goodness. YUM. Another fab recipe!

  2. This looks DELICIOUS! Pesto is such a versatile recipe to have on hand. I feel like you can put it on anything and it will taste delicious. It’s kind of like nut butter. LOL!

Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

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