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Cheesy Summer Squash Flatbreads

4.5 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Matthew Hass, Ellison Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 04, 2023

When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin

TEST KITCHEN APPROVED

Cheesy Summer Squash Flatbreads

4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
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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
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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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