Elevate your culinary repertoire with this vibrant and flavorful naan creation. Spiralized yellow squash dances atop a creamy, lemony ricotta base, crowned with Gruyere and a hint of spice. Perfect for a sophisticated brunch, a light lunch, or elegant appetizers.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

02

Step

If not already spiralized, cut the squash into spirals using a spiralizer.

03

Step

In a medium bowl, combine the spiralized squash, bell pepper, onion, and olive oil; toss to coat. Set aside.

04

Step

In a small bowl, stir together the ricotta cheese and lemon zest until well combined.

05

Step

Spread the ricotta mixture evenly over the naan, leaving a 1/2-inch border. Sprinkle the shredded Gruyere cheese evenly over the ricotta mixture. Arrange the squash mixture over the cheese.

06

Step

Sprinkle with red pepper flakes, salt, and pepper.

07

Step

Place the naan on a baking sheet.

08

Step

Bake in the preheated oven until the bottom is crisp and the edges are golden brown, approximately 12 minutes.

09

Step

Garnish with fresh basil and serve immediately with lemon wedges.

For an extra layer of flavor, consider adding a drizzle of balsamic glaze after baking.
Feel free to substitute zucchini or crookneck squash for the yellow squash.
If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of squash.
Adjust the amount of red pepper flakes to your desired level of spiciness.

Adonis Kessler

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