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Summer Squash Flatbreads with Sweet Corn Puree & Balsamic Glaze

Summer Squash Flatbreads

with Sweet Corn Puree & Balsamic Glaze

DINNER

American Food Processor Squash Root Vegetables Nuts Leafy Greens Corn Coconut Bell Pepper Arugula <600 Calories Chef's Choice Spring Recipes Quick and Easy Dinner Summer Recipes Party Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
550
FAT
16g
CARBOHYDRATES
93g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 shallot
  3. 2 summer squash
  4. 1 ear of sweet corn
  5. 2 oz baby arugula
  6. 4 oz roasted red peppers
  7. 2 tbsp vegan sour cream
  8. 2 multigrain flatbreads
  9. 3 tbsp vegan parmesan
  10. 2 tbsp balsamic glaze
  11. 1 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Nutrition

TOOLS

  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Peel and slice the garlic. Peel and thinly slice the shallot. Peel summer squash into ribbons. Drain and slice the red peppers.

2
Char the corn

Cut corn kernels off the cob. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add sliced garlic and sliced shallot and cook until softened, 2 to 3 minutes. Add corn kernels and a pinch of salt and pepper and cook until charred in places, 3 to 4 minutes.

3
Blend the corn purée

Reserve ¼ cup charred corn mixture. Add remaining charred corn mixture, ¼ tsp salt, and sour cream to a food processor. Blend the sweet corn purée, adding 1 tbsp water at a time until smooth. Taste, and add salt and pepper as necessary.

4
Prepare the flatbreads

Set the oven to broil on low. Place flatbreads directly on the oven rack and toast until slightly crisp, 3 to 5 minutes. Add summer squash ribbons, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl and toss. Divide sweet corn purée in half and spread half on each flatbread. Top with reserved charred corn mixture, summer squash ribbons, and parmesan. Place summer squash flatbreads on a baking sheet and broil until lightly browned, 4 to 5 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

5
Serve

Drizzle the summer squash flatbreads with balsamic glaze. Top with arugula and sliced red peppers. Tuck in! TIP: If you have any remaining summer squash, serve it on the side.