Cheesy Squash Flatbread
Be the first to reviewFlat out delicious - crispy, cheesy & ready in 10!
Ingredients
Make sure you have...
Utensils
Oven, Knife
recipe
Step 1
Preheat the oven to 400ºF. Wash the yellow squash. Trim the ends off. Using a vegetable peeler, run it lengthwise down the squash to create long, thin ribbons. Rotate the zucchini to keep the slices even. Stop once you reach the seedy core, then repeat on the other side.
Step 2
Add the squash ribbons to a mixing bowl. Season with salt & pepper. Drizzle generously with olive oil & toss to combine.
Step 3
Place the flatbread on a parchment paper-lined sheet tray. Add the spreadable cheese to the flatbread & spread evenly, leaving a 1-inch border.
Step 4
Top the flatbread with the seasoned squash ribbons & shredded mozzarella. Transfer to the oven & bake for 10-12 min or until the cheese is melty & the flatbread is lightly browned.
Step 5
Cut the flatbread. Top with another drizzle of olive oil & fresh basil, if you have any. Serve & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 924 cal. |
| Fat | 60 g |
| Carbohydrates | 69 g |
| Protein | 25 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cheesy Squash Flatbread" contains 924 Energy, 60 g of Fat, 69 g of Carbohydrates, 25 g of Protein, 5 g of Fiber.
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