Summer Squash Flatbread ~
Light seasonal flatbread featuring garden-fresh summer squash and zucchini with a tangy ricotta base.
Serve with Garden Kale Salad or Summer Pasta Salad.
Yellow Squash and Zucchini Flatbread
This flatbread pizza recipe celebrates summer’s bounty, showcasing the vibrant flavors of fresh garden vegetables. The combination of tender squash, melty cheese, and crisp flatbread creates a perfect, easy meal that’s both satisfying and refreshing. It’s ideal for a quick lunch, a light dinner, or an impressive appetizer for your next gathering.
One of the best things about this recipe is its versatility. You can easily adapt it to use whatever vegetables are in season or available in your garden or local farmer’s market. While yellow squash and zucchini are the stars here, feel free to experiment with other thinly sliced vegetables like eggplant, bell peppers, or even thinly sliced tomatoes. The ricotta base adds a creamy, tangy element that complements the vegetables beautifully. It also helps to keep the flatbread from becoming soggy, ensuring you get that perfect crispy bite every time.
This Yellow Squash and Zucchini Flatbread is an invitation to savor the flavors of summer. For yourself, your family, or when entertaining friends, this dish will impress with its simplicity and deliciousness. So fire up that oven, grab some fresh veggies, and get ready to enjoy a taste of summer!
Ingredients for Summer Squash Flatbread
You will need the following:
- 2 large naan breads
- 1/2 cup ricotta cheese
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup zucchini, thinly sliced
- 1 cup yellow squash, thinly sliced
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese
- 1 tablespoon fresh basil, chopped
Ingredient Notes
- Naan Breads: Naan offers a sturdy base similar to pizza dough but slightly softer, making it ideal for flatbreads. Either can be used for a satisfying texture.
- Ricotta Cheese: Ricotta provides a creamy, tangy base that complements the vegetables well.
- Lemon Zest: Adds brightness and a refreshing citrus note. A light squeeze of lemon juice can also be used for a similar effect.
- Zucchini and Yellow Squash: Thin rounds or ribbons work well. Ensure even slicing for consistent cooking and presentation.
- Mozzarella Cheese: I used shredded mozzarella for convenience but fresh mozzarella can also be used for extra creaminess and a rich, gooey texture.
- Parmesan Cheese: Adds a nutty flavor and enhances the overall richness of the flatbread.
- Fresh Basil: Adds a fresh, aromatic finish that elevates the dish.
Optional Add-Ons
Mix and match these add-ons to create your perfect flavor combination. Remember, less is often more – choose 2-3 additions to avoid overwhelming the delicate flavors of the squash and zucchini. Customize your flatbread with one or more of these delicious additions:
- Cheeses: Add crumbled feta cheese for a tangy twist and extra creaminess.
- More Veggies: Thinly sliced red onion, fresh corn kernels, or diced red peppers for added garden flavor and texture.
- Balsamic Glaze: A light drizzle before serving adds sweetness and depth.
- Scallions: Thinly sliced green onions sprinkled over the flatbread before baking for a mild onion flavor.
- Red Pepper Flakes: A sprinkle before serving adds a touch of heat.
- Fresh Herbs: Chopped basil, oregano, or thyme can enhance the aromatic profile.
- Garlic Oil: Brush the crust with garlic-infused olive oil before adding toppings for extra flavor.
How to Make Summer Squash Flatbread
STEP ONE: Preheat the oven to 400°F. Place flatbreads on a flat work surface.
STEP TWO: Make the Ricotta Mixture. In a small bowl, combine ricotta cheese, lemon zest, salt, and black pepper. Spread evenly over both flatbreads.
STEP THREE: Add the Veggies. Arrange sliced zucchini and yellow squash over the ricotta mixture.
STEP FOUR: Top with Cheese. Sprinkle mozzarella and Parmesan cheeses evenly.
STEP FIVE: Bake and Serve. Place directly on the oven rack and bake for 8-10 minutes, until the cheese is melted and the flatbread is golden brown. Remove from the oven and place on a cutting board to cool for a few minutes before slicing. Sprinkle with fresh basil and serve warm.
FAQ
- Can I make this ahead of time? This toasted flatbread is best served fresh, but you can prepare the components ahead of time. Slice the vegetables and store them in the refrigerator. When ready to eat, assemble and bake the flatbread.
- Can I freeze this flatbread? Freezing this flatbread isn’t recommended as the vegetables may become soggy when thawed.
- What if I can’t find flatbread or naan? You can use pizza dough, pita bread, or even a large tortilla as a substitute.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5 minutes.
More Summer Recipes You’ll Love!
- Summer Garden Soup
- Grilled Vegetable Tortellini Salad
- Herbed Spaghetti Squash
- Garden Vegetable Pasta
- Garlic Butter Zucchini
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Summer Squash Flatbread
Ingredients
- 2 large naan breads
- 1/2 cup ricotta cheese
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup zucchini thinly sliced
- 1 cup yellow squash thinly sliced
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons Parmesan cheese
- 1 tablespoon fresh basil chopped
Instructions
- Preheat the oven to 400°F. Place flatbreads on a flat work surface.
- In a small bowl, combine ricotta cheese, lemon zest, salt, and black pepper. Spread evenly over both flatbreads.
- Arrange sliced zucchini and yellow squash over the ricotta mixture.
- Sprinkle mozzarella and Parmesan cheeses evenly.
- Place directly on the oven rack and bake for 8-10 minutes, until the cheese is melted and the flatbread is golden brown. Remove from the oven and place on a cutting board to cool for a few minutes before slicing. Sprinkle with fresh basil and serve warm.
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