Yellow Squash Flatbreads

Name: Yellow Squash Flatbreads with Melty Mozzarella, Pine Nuts, and a Chili Honey Garnish
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Squash; 2 unit Scallions; 1 unit Lemon; 4 ounce Grape Tomatoes; ½ ounce Basil; 1 ounce Pine Nuts; 2 unit Flatbreads; 4 ounce Fresh Mozzarella; 2 ounce Mixed Greens; 1 teaspoon Chili Flakes; ½ ounce Honey; 2 teaspoon Olive Oil; Salt; Pepper

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

Recipe Development TeamPublished on April 23, 2018

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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.

Tags:

Spicy

Allergens:

Tree Nuts

•Wheat

•Sesame

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Squash

2 unit

Scallions

1 unit

Lemon

4 ounce

Grape Tomatoes

½ ounce

Basil

1 ounce

Pine Nuts

(Contains: Tree Nuts)

2 unit

Flatbreads

(Contains: Wheat, Sesame)

4 ounce

Fresh Mozzarella

(Contains: Milk)

2 ounce

Mixed Greens

1 teaspoon

Chili Flakes

½ ounce

Honey

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Large Pan

•Baking Sheet

•Medium Bowl

Instructions

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.