Description
This tasty dish can be made with yellow squash or crookneck squash. The squash is spiralized and baked on a naan flatbread with a lemony-cheesy base for a new taste sensation. Style up a brunch, serve for lunch, or even cut into small pieces and serve as an appetizer.
Ingredients
- 1 small yellow squash, sliced
- ¼ red bell pepper, thinly sliced
- ¼ medium red onion, thinly sliced
- 1 teaspoon olive oil
- ⅓ cup ricotta cheese
- 1 teaspoon lemon zest
- 1 naan bread
- ¼ cup shredded Gruyere cheese
- 1 pinch red pepper flakes, or to taste (Optional)
- salt and ground black pepper to taste
- 1 teaspoon chopped fresh basil, or to taste
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
- Combine squash
- bell pepper
- onion
- and olive oil in a medium bowl; toss. Set aside.
- Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan
- leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture
- spreading evenly on naan. Sprinkle with red pepper flakes
- salt
- and pepper. Place on a baking sheet.
- Bake in the preheated oven until bottom is crisp and edges are golden brown
- about 12 minutes. Garnish with bail and serve with lemon wedges.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4