This tasty dish can be made with yellow squash or crookneck squash. The squash is spiralized and baked on a naan flatbread with a lemony-cheesy base for a new taste sensation. Style up a brunch, serve for lunch, or even cut into small pieces and serve as an appetizer.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
1 flatbread
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Cut squash into spirals using a spiralizer (fitted with the large shredding blade).

  • Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.

  • Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.

  • Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

Cook's Note:

Use a 9x7-inch naan flatbread.

Nutrition Facts

155 calories; protein 8g; carbohydrates 18.2g; fat 6g; cholesterol 16.4mg; sodium 183.6mg. Full Nutrition
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