Spiralized Yellow Squash-Ricotta Naan

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 155 Calories

Ingredients

• 1 teaspoon lemon zest
• salt and ground black pepper to taste
• 1 small yellow squash, sliced
• 1 teaspoon olive oil
• ¼ cup shredded Gruyere cheese
• 1 lemon, cut into wedges
• 1 teaspoon chopped fresh basil, or to taste
• 1 pinch red pepper flakes, or to taste (Optional)
• 1 naan bread
• ¼ medium red onion, thinly sliced
• ¼ red bell pepper, thinly sliced
• ⅓ cup ricotta cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Cut squash into spirals using a spiralizer (fitted with the large shredding blade).

Step 3

Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.

Step 4

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.

Step 5

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.