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Summer Squash Flatbread ~ Light seasonal flatbread featuring garden-fresh summer squash and zucchini with a tangy ricotta base.

Summer Squash Flatbread

Light seasonal flatbread featuring garden-fresh summer squash and zucchini with a tangy ricotta base.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: dairy free, Italian, pizza, quick and easy, squash, summer, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 304kcal
Author: Holly Gray

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.

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 726mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 12mg | Calcium: 217mg | Iron: 0.5mg
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