Cheesy Summer Squash Flatbreads

Name: Cheesy Summer Squash Flatbreads
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
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

TEST KITCHEN APPROVED

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

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.