I have to say that I didn’t love this recipe. I thought I would, but I didn’t. Maybe I didn’t slice the squash thinly enough? It just didn’t have much taste (other than the raw squash taste). We all ate these “flatbreads”, but none of us loved them.
Corn, Squash, and Green Onion Flatbreads
(Cooking Light, May 2014)
time needed: 23 min.
1 (8.8-ounce) package whole-wheat tandoori naan bread
8 green onions, cut into 3-inch pieces
1 garlic clove, halved
4 teaspoons extra-virgin olive oil, divided
1 (7-ounce) yellow squash, thinly sliced (about 1 1/3 cups)
1 cup fresh corn kernels
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
2.5 ounces vegetarian part-skim mozzarella cheese, shredded (about 2/3 cup)
2 ounces vegetarian fontina cheese, shredded (about 1/2 cup) (didn’t find any vegetarian version so left out)
2 teaspoons fresh thyme leaves
1. Place rack in upper third of oven. Preheat to 400°.
2. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add naan; grill 1 minute on each side or until grill marks appear. Place naan on a baking sheet. Add onions to pan; grill 2 minutes, turning once.
3. Rub cut sides of garlic over top side of naan. Drizzle with 2 teaspoons oil. Layer squash over naan, leaving a 1/2-inch border. Sprinkle corn over squash; top with onions. Sprinkle with 1/4 teaspoon pepper and salt; top with cheeses. Bake at 400° for 8 minutes. Turn broiler on (do not remove flatbreads from oven); broil 2 minutes or until lightly browned. Sprinkle with remaining 2 teaspoons oil, remaining 1/4 teaspoon pepper, and thyme. Cut each flatbread in half.