Soft Socca with Summer Squash, Basil, and Gruyère

Name: Soft Socca with Summer Squash, Basil, and Gruyère
Yield: Makes 4 Servings
Ingredients: Soft Socca; Aged Gruyère or Comté cheese, 2½ cups (about 7 oz/220 g) coarsely grated; Fresh basil, ⅓ cup (½ oz/15 g) chopped; Balsamic vinegar, 1 tablespoon; Olive oil, 1½ tablespoons; Red pepper flakes, ½ teaspoon; Yellow squash or zucchini, 1 lb (500 g), sliced; Red onion, 1½ cups (9 oz/280 g) minced; Kosher salt and freshly ground black pepper

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

At my first dinner in a restaurant with a gluten-free menu, socca pizza was featured, and I was thrilled with this use of the flatbread. The versatile wrapper is pleasantly soft and is easy to put together.

Ingredients

Soft Socca
Olive oil, 1½ tablespoons
Red pepper flakes, ½

Dinner
Gluten-free
Vegetarian
Summer

Method

Preheat the oven to 325°F (165°C). Prepare the socca according to the recipe. Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the pepper flakes and then the squash and red onion. Sprinkle with salt and black pepper. Sauté until th