
Cheesy Summer Squash Flatbreads
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
- 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.
- 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.
When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin
Recipe Creator
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