Cheesy Summer Squash Flatbreads

Name: Cheesy Summer Squash Flatbreads
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 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

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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