Ricotta, Squash and Honey Flatbread

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One 16-ounce container ricotta

Kosher salt and freshly ground black pepper

2 tablespoons olive oil, plus more for oiling the grill grates and drizzling

1 medium yellow summer squash, cut into 1/2-inch slices on the bias

1 medium zucchini, cut into 1/2-inch slices on the bias

1 lemon, zested and cut in half

4 flatbreads

Honey, for serving

Crushed red pepper flakes, for serving

1/2 cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped