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Yellow Squash Flatbreads

Yellow Squash Flatbreads

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

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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 their succulent veggie flavors, while basil adds an herbal touch. Although it’s really the chili honey garnish that steals the show, bringing 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


2 ounce

Mixed Greens

1 teaspoon

Chili Flakes

½ ounce


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)3138 kJ
Calories750 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate79 g
Sugar16 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
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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.


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.


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, tossing, until soft and lightly browned, 5-6 minutes. 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.