Preheat your oven to 400°F and line two baking sheets with parchment paper. Arrange the flatbreads on the prepared baking sheets and set them aside while you prep the toppings.

In a small bowl, combine the ricotta with the minced garlic, lemon zest, onion powder, a good pinch of salt, and a crack of black pepper. Give it a good stir until everything is evenly mixed and set it aside.

Toss your zucchini slices in one tablespoon of the olive oil, a pinch of salt, and the dried oregano. You want each slice lightly coated so they roast up nicely rather than steaming in the oven.

Spread the seasoned ricotta mixture evenly across each flatbread, going almost to the edges. Layer the zucchini slices on top in a single layer — overlapping them slightly is totally fine and makes the flatbread look extra generous.

Drizzle the remaining tablespoon of olive oil over the topped flatbreads, then scatter the Parmesan and red pepper flakes across the top of each one.

Slide the baking sheets into the preheated oven and bake for 12 to 15 minutes, until the edges of the flatbread are golden and crisp and the zucchini has softened with a little color on the edges.

Remove from the oven and let them cool for just a couple of minutes before topping with fresh basil leaves. Slice and serve right away while everything is still warm and the ricotta is creamy and luscious.