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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Corn, Zucchini, and Onion Flatbread

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corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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.

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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.

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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)

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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. 

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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.

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

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!

corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

 

Print Recipe
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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
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
corn, zucchini, onion flatbread-healthy food yummy, healthy delicious food, healthy food tips for picky eaters, picky kids meals

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

7 responses to “Corn, Zucchini, and Onion Flatbread”

  1. yummy…the other day i made a panini sandwich with whatever veggies i had in the fridge…turned out super tasty…but this looks even more promising…thanks for the idea..will try it this weekend…

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