Fresh Naan With Ricotta, Grilled Zucchini, Lemon Zest, and Chili Flakes
A warm, golden naan topped with creamy ricotta, smoky grilled zucchini, citrusy lemon zest, and a touch of heat—this light, flavor-packed dish is perfect for brunch, lunch, or a vibrant appetizer.
Equipment
- Grill pan or skillet
- Mixing bowl
- Microplane or zester
- Spatula or brush for oil
- Serving platter or wooden board
Ingredients
For the Naan Base
- 4 pieces fresh naan store-bought or homemade
- 2 teaspoons olive oil for brushing
For the Ricotta Spread
- 1 cup ricotta cheese whole milk or light
- 1 teaspoon lemon zest freshly grated
- Salt and black pepper to taste
For the Grilled Zucchini
- 1 medium zucchini sliced into thin ribbons
- 1 teaspoon olive oil
- Salt to season
To Finish
- ½ teaspoon chili flakes or to taste
- Optional: fresh basil leaves or mint for garnish
- Optional: drizzle of honey for a sweet contrast
Instructions
Step 1: Prepare the Zucchini
- Slice zucchini into ribbons, toss with oil and salt, and grill for 1–2 minutes per side until lightly charred.
- Tip:
- Pat zucchini dry before grilling to avoid excess moisture.
Step 2: Make the Ricotta Mixture
- Mix ricotta, lemon zest, salt, and pepper until smooth.
- Tip:
- Add a pinch of chili flakes or lemon juice to elevate the flavor.
Step 3: Warm the Naan
- Brush naan with olive oil and warm in a skillet until soft and crisped at the edges.
- Tip:
- Warming enhances both texture and flavor—don’t skip it!
Step 4: Assemble the Layers
- Spread ricotta mixture on warm naan and top with zucchini ribbons.
- Tip:
- Swirl the zucchini for a beautiful presentation.
Step 5: Finish With Heat and Garnish
- Sprinkle with chili flakes and garnish with herbs or a drizzle of honey if desired.
- Tip:
- Serve immediately for the best contrast in temperature and texture.
Notes
You can prepare the ricotta mix and grilled zucchini a day in advance for quick assembly.
Make it vegan by using dairy-free ricotta and skipping honey.
Try seasonal swaps like eggplant or bell peppers for variation.