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Summer Squash Flatbread

(1 serving)


  • 1 white pita bread 
  • ½ tbsp. olive oil
  • 1 clove garlic, sliced thin
  • ½ shallot, sliced thin
  • ¼ cup corn kernels
  • Black pepper to taste
  • 2 tbsp. ricotta cheese
  • ½ yellow squash, peeled into thin ribbons with a vegetable peeler
  • 1 tsp. aged balsamic vinegar
  • 2 tsp. parmesan
  • 1 tsp. chopped parsley


  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a nonstick skillet over medium heat. Add garlic and shallot; cook until softened, 2-3 minutes. Add corn and a pinch of salt and pepper; cook until softened and starting to brown, about 3 to 4 minutes. 
  3. In a small bowl mix ricotta, 1 tbsp. water and parmesan until combined.
  4. Spread ricotta mixture on pita, top with garlic corn mixture and summer squash ribbons. 
  5. Bake for 10 minutes until golden and edges are crispy.
  6. Drizzle with balsamic and top with parsley. 

Nutrition Information (per serving):

Calories: 382
Protein (g): 13.6
Carbohydrates (g): 51.8
Fat (g): 11.6
Sodium (mg): 435
Potassium (mg): 367
Phosphorous (mg): 204