Corn, Zucchini, and Onion Flatbread

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Summer vegetables are some of my favorite produce to cook with. Fresh corn, squashes and herbs – they are light and airy, with a nice texture and bite. Inspired by a recipe from CookingLight, I thought I’d create these easy-to-make weeknight flatbreads for dinner with, you guessed it: squash and corn for the toppings.

I really wanted to use green onions like the original recipe suggests, but I left mine in the fridge too long and they were spoiled by the time I was ready to make this! So I substituted red onions instead, which I felt like still worked really well. Next time I’ll probably try the green to change things up a bit.

Whole wheat naan becomes the base for this flatbread – but if you don’t have naan you can use whole wheat pita bread. For a super crispy flatbread you could even use whole wheat tortillas (if you like a thinner base). I modified this recipe slightly to give the veggies even more flavor before topping the flatbreads.

It was the perfect light summer dinner!

The Ingredients

• Whole-wheat tandoori naan bread (1 slice per flatbread)
• 8 green onions, cut into 3-inch pieces OR 1 red onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp extra-virgin olive oil + 1/4 tsp olive oil for every flatbread you make (for brushing the flatbread)
• 2 green zucchini, quartered and sliced
• 1 cup fresh or frozen corn kernels
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper
• 1/4 tsp kosher salt
• 1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
• 2 tsp fresh thyme leaves (1 tsp per flatbread)

The Directions

Step 1: Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, crushed red pepper in 1 tsp olive oil in a pan. Cook through for 5-10 minutes. 

Step 2: Warm naan in the oven or the toaster oven. Brush with 1/4 tsp olive oil. Top with the zucchini mixture (about 1/2 cup per flatbread, but you can put as much of it on as you like). Top with 1/4 cup cheese and 1 tsp fresh thyme.

Step 3: Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

Talk about a super simple dinner that’s a complete meal: you get whole grains and fiber from the whole wheat naan, additional fiber and vegetables from the topping, and protein from the cheese.

This also makes a great appetizer if you’re making dinner for a crowd – just slice it up and serve! The best part, each HUGE flatbread is only ~450 calories. Tastes just like pizza but is totally guilt-free!

Print Recipe

Corn, Zucchini, and Onion Flatbread

Whole wheat naan becomes the base for this flatbread – but if you don’t have naan you can use whole wheat pita bread. For a super crispy flatbread you could even use whole wheat tortillas (if you like a thinner base).

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: corn zucchini onion flatbread recipe, flatbread pizza, vegetable flatbread

Servings: 2 servings

Calories: 460kcal

Ingredients

• Whole-wheat tandoori naan bread 1 slice per flatbread
• 8 green onions cut into 3-inch pieces OR 1 red onion, thinly sliced
• 4 garlic cloves minced
• 1 tsp extra-virgin olive oil + 1/4 tsp olive oil for every flatbread you make for brushing the flatbread
• 2 green zucchini quartered and sliced
• 1 cup fresh or frozen corn kernels
• 1/4 tsp ground black pepper
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1/2 cup shredded mozzarella cheese 1/4 cup per flatbread
• 2 tsp fresh thyme leaves 1 tsp per flatbread

Instructions

• Heat a pan over medium heat. Saute the garlic, corn, squash, salt, pepper, onions, crushed red pepper in 1 tsp olive oil in a pan. Cook through for 5-10 minutes.
• Warm naan in the oven or the toaster oven. Brush with 1/4 tsp olive oil. Top with the zucchini mixture (about 1/2 cup per flatbread, but you can put as much of it on as you like). Top with 1/4 cup cheese and 1 tsp fresh thyme.
• Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

Notes

Adapted from CookingLight.com

Nutrition

Calories: 460kcal | Carbohydrates: 64g | Protein: 20.9g | Fat: 14.8g | Saturated Fat: 4.5g | Sodium: 635mg | Fiber: 9.6g | Sugar: 9.5g

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