This easy and flavorful dish combines soft, warm naan with fresh, spiralized yellow squash and creamy ricotta for a light yet satisfying meal. Perfect for a quick lunch or a tasty snack any time of day.
Start by heating 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.
Next, 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.
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.
- Make sure the naan is warm before assembling to keep it soft and pliable.
- Lightly sauté the spiralized squash to soften it slightly without losing its crunch.
- Use fresh ricotta for the best creamy texture and mild flavor.
This dish combines the soft, warm bread with fresh, light flavors that balance each other perfectly. The spiralized yellow squash adds a fun texture and a bit of sweetness, while the creamy ricotta brings a rich, smooth contrast. It’s a simple yet satisfying meal that feels both comforting and fresh.
Serve this with a drizzle of olive oil and a sprinkle of fresh herbs like basil or mint for added brightness. It pairs nicely with a crisp salad or a light soup for a complete meal. A squeeze of lemon juice over the squash can also enhance the flavors.
If you have leftovers, store the naan and the squash mixture separately in airtight containers in the fridge. Reheat the naan gently in a pan or oven to keep it soft, and enjoy the squash cold or briefly warmed. Ricotta is best added fresh before serving to maintain its creaminess.
