Blue Cheese and Summer Squash Flatbread Recipe

Serves 4-6 | Finish in 30 minutes

Make use of your summer squash bounty with this delicious and easy flatbread! It’s perfect as a summer appetizer or main entrée.


  • 1 large prepared flatbread OR 2 medium naan breads
  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 2 green onions, thinly sliced
  • ¼ cup chopped walnuts
  • 2/3 cup ricotta cheese
  • ½ cup Litehouse® Simply Artisan Reserve Blue Cheese Crumbles
  • Balsamic glaze and fresh basil to finish
  • Salt and pepper 


  1. Preheat oven to 475° F with a pizza stone inside OR preheat grill to medium-high heat. 
  2. Heat olive oil in a large pan, add in walnuts and toss around to toast, 3-4 minutes. Add in the zucchini, squash and green onions and continue to sauté for 2-3 minutes. Season with salt and pepper. Remove from heat.
  3. Spread the ricotta cheese onto the base of the flatbread or naan breads and top with vegetables. Sprinkle the blue cheese crumbles on top and bake for 7-8 minutes, until the cheese is slightly melted.
  4. Remove the flatbread from the oven and top with balsamic glaze, fresh basil and cut into pieces to serve. Serve immediately.

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