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Pumpkin, zucchini and ricotta flatbread

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  • Egg free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Our veggie and ricotta flatbreads are perfect for Meat-Free Monday or an easy midweek meal.

  • Serves4
  • Cook time30 minutes
  • Prep time5 minutes
Pumpkin, zucchini and ricotta flatbread


  • 1kg Kent pumpkin, cut into 5mm-thick wedges
  • 2 zucchini, thinly sliced lengthways
  • 4 Coles Bakery White Flatbreads*
  • 1/2 cup (160g) tomato chutney
  • 1 1/2 cups (360g) firm ricotta

Nutritional information

Per Serve: Energy: 2420kJ/579 Cals (28%), Protein: 21g (42%), Fat: 21g (30%), Sat Fat: 8g (33%), Carb: 69g (22%), Sugar: 29g (32%), Dietary Fibre: 10g (33%), Sodium: 630mg (32%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 2 large baking trays with baking paper. Arrange pumpkin and zucchini on the lined trays. Spray with olive oil spray. Season. Bake for 20 mins or until starting to brown.

  2. Step 2

    Increase oven to 240°C. Divide the flatbreads among 2 baking trays and spread with chutney. Top with pumpkin, zucchini and spoonfuls of ricotta.

  3. Step 3

    Bake for 10 mins or until heated through. Season. Cut into wedges.

    *Selected stores only.

Recipe tip

Use it up:
Jazz up hot dogs or ham and cheese toasties with the leftover chutney.