• Place a lightly oiled baking sheet on top rack (for 4 servings, 2 lightly oiled baking sheets, on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon. Heat a drizzle of oil in a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Turn off heat. Use pan used for bacon here.

• While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.

• In a second small bowl, combine ricotta, half the lemon zest, 1/2 tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.

• Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up. • Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes. Top flatbreads with chopped bacon along with veggies

• Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives. • Once flatbreads are done, top with parsley, chives, and remaining lemon zest. Drizzle with honey, then slice into pieces. • Divide between plates and serve with any remaining lemon wedges on the side.