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Cheesy Summer Squash Flatbreads

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin
Cheesy Summer Squash Flatbreads Recipe photo by Taste of Home
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Ingredients

  • 3 small yellow summer squash, sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 cups fresh baby spinach, coarsely chopped
  • 2 naan flatbreads
  • 1/3 cup roasted red pepper hummus
  • 1 carton (8 ounces) fresh mozzarella cheese pearls
  • Pepper

Directions

  1. Preheat oven to 425°. Toss squash with oil and salt; spread evenly in a 15x10x1-in. baking pan. Roast until tender, 8-10 minutes. Transfer to a bowl; stir in spinach.
  2. Place naan on a baking sheet; spread with hummus. Top with squash mixture and cheese. Bake on a lower oven rack just until cheese is melted, 4-6 minutes. Sprinkle with pepper.

Nutrition Facts

1/2 topped flatbread: 332 calories, 20g fat (9g saturated fat), 47mg cholesterol, 737mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 15g protein.

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