Slice the zucchini into 1/2-inch thick rounds and place them on a baking sheet. Drizzle with olive oil, seasoning them lightly with salt and pepper. Broil the zucchini for about 3-4 minutes per side, until browned and tender.

While the zucchini is broiling, zest the lemon. In a mixing bowl, combine the ricotta cheese, lemon zest, and a pinch of red pepper flakes. Season with salt and pepper to taste, stirring until creamy and well-combined.

Once the zucchini is ready, preheat your oven to 400°F (200°C). Place the large naan bread on a baking sheet. Spread the broiled zucchini evenly over the naan, followed by dollops of the ricotta mixture. Sprinkle shredded mozzarella and parmesan on top.

Bake for 8-12 minutes until the cheeses melt and the edges of the naan turn golden-brown.

Slice the remaining lemon into wedges for serving. Remove the flatbread once it's bubbly and garnish with freshly chopped herbs.