Place a lightly oiled baking sheet on top rack (for 4 servings, 2 baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice zucchini into rounds. Finely chop half the basil (removing any large stems). Roughly tear remaining basil leaves. Zest and quarter lemon.

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

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

Place flatbreads on a work surface and drizzle with olive oil. Evenly spread flatbreads with ricotta mixture. Top with zucchini and sprinkle with Italian cheese.

Remove preheated baking sheet from oven; carefully place flatbreads on sheet. Bake on top rack (top and middle racks for 4 servings) until flatbreads are golden brown, 10-15 minutes.

Once flatbreads are golden brown, top with torn basil leaves. Sprinkle with as many sunflower seeds and as much remaining lemon zest as you like. Drizzle with balsamic glaze to taste. Slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.