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Yellow Squash Flatbreads

Yellow Squash Flatbreads

with Melty Mozzarella and Pine Nuts

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Although melty cheese is a must for any toasted flatbread (this one has a nice hunk of fresh mozzarella), you also need some fresh, bright accents to cut through all that richness. We’re bringing in some yellow squash and scallions to add veggie savoriness, while basil adds an herbal touch and chili-accented honey lends a whisper of spicy sweetness.

Tags:VeggieSpicy
Allergens:Tree NutsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Squash

1 ounce

Pine Nuts

(ContainsTree Nuts)

4 ounce

Fresh Mozzarella

(ContainsMilk)

2 unit

Scallions

2 unit

Flatbreads

(ContainsWheat)

½ ounce

Basil

3 ounce

Mixed Greens

1 unit

Lemon

4 ounce

Grape Tomatoes

½ ounce

Honey

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories612 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber8 g
Protein23 g
Cholesterol40 mg
Sodium630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Baking Sheet
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Halve squash lengthwise, then thinly slice crosswise into halfmoons. Thinly slice scallions. Halve lemon. Halve tomatoes lengthwise.

2

Heat a large pan over medium heat. Add pine nuts and cook until golden brown and fragrant, 3-4 minutes, tossing frequently. (TIP: If nuts seem like they might burn, remove pan from heat for a few seconds.) Remove nuts from pan and set aside.

3

Heat a large pan over medium heat. Add pine nuts and cook until golden brown and fragrant, 3-4 minutes, tossing frequently. (TIP: If nuts seem like they might burn, remove pan from heat for a few seconds.) Remove nuts from pan and set aside.

4

Place flatbreads on a baking sheet. Tear mozzarella into small pieces and scatter over flatbreads. Top with squash mixture. Bake until cheese is melted and flatbreads are turning golden brown, 10 minutes.

5

Meanwhile, toss mixed greens and tomatoes with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper

6

Tear leaves from basil and scatter over flatbreads. Finish with pine nuts, a pinch of chili flakes (to taste) and a drizzle of honey. Cut flatbreads into slices and serve with salad on the side.