![](https://cdn.statically.io/img/www.allrecipes.com/thmb/H67J-dVXQGp5adqA88mUger5mV0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6960054-dc569036754d484e97ad5655a2c3db57.jpg)
Ingredients
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1 small yellow squash, sliced
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¼ red bell pepper, thinly sliced
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¼ medium red onion, thinly sliced
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1 teaspoon olive oil
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⅓ cup ricotta cheese
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1 teaspoon lemon zest
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1 naan bread
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¼ cup shredded Gruyere cheese
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1 pinch red pepper flakes, or to taste (Optional)
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salt and ground black pepper to taste
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1 teaspoon chopped fresh basil, or to taste
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1 lemon, cut into wedges
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
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Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
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Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
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Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.
Cook's Note:
Use a 9x7-inch naan flatbread.
Nutrition Facts (per serving)
155 | Calories |
6g | Fat |
18g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 155 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 12% |
Cholesterol 16mg | 5% |
Sodium 184mg | 8% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 1g | |
Protein 8g | 16% |
Vitamin C 17mg | 19% |
Calcium 135mg | 10% |
Iron 0mg | 2% |
Potassium 163mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.