Naan with Spiralized Yellow Squash and Ricotta

Ingredients

• 1 small yellow squash, sliced
• ¼ red bell pepper, thinly sliced
• ¼ medium red onion, thinly sliced
• 1 teaspoon olive oil
• 1 teaspoon lemon zest
• 1 naan bread
• ¼ cup shredded Gruyere cheese
• 1 pinch red pepper flakes, or to taste (Optional)
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh basil, or to taste
• 1 lemon, cut into wedges

Step 1

Heat your oven to 400°F (200°C). Use a spiralizer with the large shredding blade to turn the yellow squash into spirals. In a medium bowl, mix the squash with chopped bell pepper, onion, and a good drizzle of olive oil—give it a gentle toss and set it aside.

Step 2

In a small bowl, combine the ricotta cheese with some lemon zest. Spread this creamy mixture evenly over your naan, leaving about half an inch of space around the edges. Sprinkle a generous handful of Gruyere on top, then spread the squash and pepper mixture over everything. Finish with a pinch of red pepper flakes, salt, and pepper.

Step 3

Place the naan on a baking sheet and pop it into the oven. Bake for around 12 minutes, or until the bottom is nice and crispy and the edges turn golden brown. Once it’s out of the oven, scatter some fresh basil on top and serve with lemon wedges on the side for a bright, fresh finish.