Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

Pattypan is a small, round variety of summer squash with a scalloped edge.

Recipe by Cooking Light July 1999

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Yield:
4 servings (serving size: 1 flatbread)
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Ingredients

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Directions

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  • Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.

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  • Preheat oven to 475°.

  • Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeño, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475° for 12 minutes or until crust is browned. Sprinkle with remaining cilantro.

Nutrition Facts

563 calories; calories from fat 30%; fat 18.7g; saturated fat 9.6g; mono fat 6.1g; poly fat 1.5g; protein 22.5g; carbohydrates 78.4g; fiber 7g; cholesterol 45mg; iron 5.2mg; sodium 869mg; calcium 347mg.
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