home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Yellow Squash Flatbreads

Yellow Squash Flatbreads

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

Hall Of Fame
star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 1121 ratings
Read more

Although melty cheese is a must for any toasted flatbread (this one has fresh mozzarella), you also need some bright accents to cut through all that richness. Here, we’re bringing in some yellow squash and scallions for veggie savoriness, while basil adds an herbal touch. Although it’s really the chili honey garnish that steals the show, bringing a pleasantly surprising whisper of spicy sweetness.

Allergens:Tree NutsWheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
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

½ ounce


Not included in your delivery

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate77 g
Sugar14 g
Dietary Fiber8 g
Protein26 g
Cholesterol40 mg
Sodium750 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
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat and Prep
Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and 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.

Toast Pine Nuts
Toast Pine Nuts

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

Cook Scallions and Squash
Cook Scallions and Squash

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

Bake Flatbreads
Bake Flatbreads

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.

Toss Salad
Toss Salad

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

Finish and Serve
Finish and Serve

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.