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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 155 calories; protein 8g; carbohydrates 18.2g; fat 6g; cholesterol 16.4mg; sodium 183.6mg.

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