In a bid to waste nothing and make the most of my zucchini bounty, I came up with this dish at the weekend, faced with a lone multigrain wrap and a zucchini I had accidentally mandolined rather than grated in the food processor (I’d put the blade on the wrong way!).

It was so delicious! Tom and I shared this one but I will definitely make us one each next time. The recipe is easily doubled, tripled or quadrupled depending on how many flatbreads you have to use.

Zucchini flatbread

Makes one, for two to (reluctantly) share

1 medium zucchini, thinly sliced or mandolined
1 wrap or large pitta bread
2-3 tablespoons ricotta, pesto, cottage cheese or thick Greek yoghurt (I used ricotta)
1 small red chilli, finely chopped or a pinch of dried chilli flakes
A handful of fresh thyme leaves
A handful of grated cheese of your choice (I used ready-grated Parmesan)

Spread the ricotta across the base of the wrap. Layer the zucchini slices on top in concentric circles. Scatter with thyme, chilli and cheese. If you have a zucchini flower from the garden, put that in the middle too for that cheffy touch. Grind some black pepper over the top, if you like.

Prior to going into the oven! I thought it looked rather beautiful.

Bake for 5-8 minutes in a hot oven (check after 5, depending on the thickness of the wrap or pitta bread) until golden and bubbling. Allow to cool slightly, then cut into wedges as you would a pizza, and devour.