Preheat oven to 400F. Score a ¼ inch border around edges of pastry, prick all over with a fork. Bake for 10 minutes, pressing down with the back of a spoon if the pastry puffs up.
Meanwhile, in a small bowl, stir ricotta with parmesan and lemon zest.
Spread ricotta mixture on warm, partly baked pastry. Top with zucchini, overlapping slices slightly. Brush with olive oil and sprinkle with chili flakes and salt.
Bake for another 20 minutes, until zucchini are cooked through and pastry has browned.
Cut into six slices and serve.
Did you try this recipe?Leave a comment + rating and let me know what you think!