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Time
30 min
Level
Basic
Author
hellofresh

Yellow Squash Flatbreads | with Melty Mozzarella, Pine Nuts, and a Chili Honey Garnish

tree-nuts
wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat grill to high or oven to 450 degrees. Halve squash lengthwise, then thinly slice crosswise into half-moons. Thinly slice scallions. Halve lemon. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems.
2
Heat a large pan over medium heat. Add pine nuts and cook until golden brown and fragrant, 3-4 minutes, tossing frequently. (TIP: If nuts seem like they might burn, remove pan from heat for a few seconds.) Remove nuts from pan and set aside.
3
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallions and cook until fragrant, 30 seconds. Add squash to pan and cook until soft and lightly browned, 5-6 minutes, tossing. Season with salt and pepper.
4
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. TIP: If grilling, place the flatbreads directly on the grates, cover, and grill until toasty, 8-10 minutes.
5
Meanwhile, toss mixed greens, tomatoes, a squeeze of lemon, and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
6
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.
Micro nutrients
Total weight
472.67g
Carbs
76.79g
Dietary fiber
8.08g
Sugar
14.76g
Fats
27.44g
Saturated
7.2g
Poly
6.9g
Mono
7.33g
Trans
0.12g
Proteins
23.78g
Calcium
62.49%
Iron
32.26%
Magnesium
24.29%
Vitamin A
164.9%
Vitamin C
153.85%
Vitamin B6
0mg
Vitamin D
0mg
Vitamin B12
0mg
Sodium
76.79%
Potassium
39.98%
Cholesterol
20.86%
Percentages are based on a diet of 2000 calories a day.
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