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Cheesy Summer Squash Flatbreads

When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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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Average Rating:
  • veggiemama
    Apr 27, 2019

    I was pleasantly surprised that I liked this! I am not a fan of squash but this was really very good! Quite easy to make, too.

  • cooley2
    Jul 24, 2016

    This recipe is absolutely delicious. I loved that it was using naan bread. What a great alternative instead of pizza crust. My husband who isn't a big eater of good veggies, like the spinach loved this. A keeper for sure!