1

Treat the zucchini coins with non-stick cooking spray, then season them with salt and pepper and scatter the chopped mint over them.

2

Pat them with your fingertips to press the mint firmly to the zucchini.

3

Season with salt and pepper.

4

Grill or cook in a grill pan for a couple minutes on each side until the zucchini is tender and crispy in areas. Preheat oven to 375°F.

5

Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven.

6

Spread the ricotta cheese evenly over the flatbread, then arrange the zucchini and shrimp evenly on the flatbread.

7

Next, scatter the shredded mozzarella over the flatbread. Bake at 375°F for four minutes. Remove from the oven, squirt the lemon over the flatbread, and serve immediately.

8

Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.