HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconYellow Squash Flatbreads
Yellow Squash Flatbreads

Yellow Squash Flatbreads

with Melty Mozzarella, Pine Nuts, and a Chili Honey Drizzle

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Although melty cheese is a must for any toasted flatbread (this one has a nice hunk of 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 the chili honey garnish lends a whisper of spicy sweetness.

Allergens:Tree NutsWheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

2 unit


1 unit


4 ounce

Grape Tomatoes

½ ounce


1 ounce

Pine Nuts

(ContainsTree Nuts)

2 unit



4 ounce

Fresh Mozzarella


3 ounce

Mixed Greens

1 teaspoon

Chili Flakes

2 teaspoon


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber7 g
Protein24 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.
Utensilsarrow down iconarrow down icon
Large Pan
Grill Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees. Halve squash lengthwise, then slice crosswise into thin half-moons. Trim, then thinly slice scallions. Halve lemon. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems.


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.


Heat a drizzle of olive oil in same pan over medium-high heat. Add scallions and cook until fragrant, 30 seconds. Add squash to pan and cook until soft and lightly browned, 5-6 minutes, tossing. Season with salt and pepper.


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


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


Once flatbreads are done, scatter with basil, pine nuts, and chili flakes (to taste). Drizzle with honey. Cut into slices and serve with salad on the side.