Spiralized Yellow Squash-Ricotta Naan recipe
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Ingredients
- 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 salt and ground black pepper to taste 1 teaspoon chopped fresh basil, or to taste 1 lemon, cut into wedges
Nutrition Info
- 154.9 caloriescarbohydrate: 18.2 gcholesterol: 16.4 mgfat: 6 gfiber: 3.9 gprotein: 8 gsaturatedFat: 2.4 gservingSize: -sodium: 183.6 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Spiralized Yellow Squash-Ricotta Naan
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
Combine squash, bell pepper, onion, and olive oil in a medium bowl, toss. Set aside.
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.
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.