Corn and Zucchini Flatbread (Healthy, Kid-Friendly)
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This corn, zucchini and onion flatbread tastes just like summer! Loaded with fresh veggies, it’s an easy, quick recipe that is a complete and healthy meal. Ready in under 30 minutes and kid friendly too!
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. I thought I’d create the typical easy-to-make weeknight flatbread for dinner with, you guessed it: squash and corn for the toppings!
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).
This Zucchini Flatbread Is:
- Cheesy
- Vegetarian Friendly
- Kid Friendly
- Loaded with fresh veggies
- Garlicky
- Super Easy
- Delicious!
How to Make Corn and Zucchini Flatbread
Recipe Ingredients and Notes
Whole Wheat Naan: I love using naan for this vegetarian flatbread recipe because it holds up really well in the oven as a base for all the veggies. Whole wheat pita bread works too! I recommend choosing whole wheat over white pita or naan for extra whole grains and fiber.
Corn: You can use frozen, fresh or canned for this recipe!
Zucchini: Grab two fresh zucchini, quarter and slice them, and add them to the veggie mixture. You can also use summer squash if you don’t have zucchini!
Spices: Garlic, fresh thyme, dried Italian seasoning, salt, pepper and crushed red pepper add a great depth of flavor to the veggie mixture that tops this flatbread.
Cheese: We used shredded mozzarella because I love the way it melts, but you can use any cheese you like. A shredded Italian cheese blend or shredded Parmesan cheese would work, or you could even try goat cheese or feta for a different flavor!
Step by Step Instructions
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. Serve warm!
How to Make a Healthy Flatbread Recipe
With a few simple swaps you can create a healthy and delicious flatbread that’s a complete meal! To make a healthy flatbread:
- Swap white grains for whole grains: don’t use a white flour-based pizza dough. Instead, use a whole wheat naan, whole wheat or sprouted wheat tortilla, or a sprouted wheat pizza dough.
- Load up on veggies! In addition to adding tons of flavor, fresh veggies will add fiber, vitamins and minerals to your meal
- Go easy on the cheese – a little goes a long way! Each of these flatbreads had 1/4 cup of cheese – which adds 7 gram of protein per serving.
- With these swaps, you can enjoy an entire flatbread for only ~400-450 calories! Tastes like pizza but is totally guilt-free!
Serving Suggestions
There are so many ways to serve this zucchini flatbread! Here are some of our favorites:
- With a dipping sauce: Try some low fat dips like marinara sauce, tabasco or sriracha (if you like things spicy), BBQ sauce or even an organic ranch dressing!
- With a side of veggies: A side salad or roasted veggies pairs really well with this vegetarian flatbread.
- With soup: Any of these soups and stews would be a hearty addition to this healthy flatbread.
- For a crowd: If you’re making this for a crowd – serve it as an appetizer cut into small slices before the meal.
How to Store and Keep
Once the flatbread has cooled, store it in an airtight container and place it in the fridge. It will keep for up to 3 days. Reheat in the toaster oven or regular oven at 350 degrees for 5 minutes. I don’t recommend freezing this recipe, as the zucchini will change texture when it defrosts.
Top Tips For Making Corn and Zucchini Flatbread
- Use a whole wheat naan, pita bread, or a sprouted wheat tortilla for additional fiber
- Feel free to switch up the cheeses and toppings to suit your family’s tastes!
- You don’t need fresh corn for this recipe – canned or frozen would work just as well. If you use frozen corn, defrost it in the microwave or in the fridge before sautéing with the other veggies.
- This recipe is for 2 flatbreads, and depending on how big your zucchini are, you may end up with toppings for a little more than 2 flatbreads. Use the leftover toppings as a filling for tacos, quesadillas, or just make more flatbreads the next day! 🙂
Check Out These Other Healthy Flatbread Recipes and Quick Meals!
- Curried Chickpea and Quinoa Flatbread
- Easy, Healthy Vegetarian Flatbread
- Healthy Homemade Pizza
- 15 Recipes You Can Make in 30 Minutes
- 55 Healthy Vegetarian Recipes
- Grilled Vegetable Flatbread by Meatless Monday
Corn and Zucchini Flatbread
Ingredients
- 2 Whole wheat naan bread or pita bread
- ½ red onion thinly sliced
- 4 garlic cloves minced
- 3 tsp extra-virgin olive oil, divided
- 2 zucchini quartered and sliced
- 1 cup fresh or frozen corn kernels
- ¼ tsp ground black pepper
- ¼ tsp crushed red pepper
- ½-1 tsp salt
- 1 tsp dried Italian seasoning
- ½ cup shredded mozzarella cheese Use ¼ 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, Italian seasoning and crushed red pepper in 2 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 each flatbread with the zucchini mixture (about ½ cup per flatbread, but you can put as much of it on as you like).
- Then, add ¼ cup cheese and 1 tsp fresh thyme to each flatbread.
- Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.
Notes
- Use a whole wheat naan, pita bread, or a sprouted wheat tortilla for additional fiber
- Feel free to switch up the cheeses and toppings to suit your family’s tastes!
- You don’t need fresh corn for this recipe – canned or frozen would work just as well. If you use frozen corn, defrost it in the microwave or in the fridge before sautéing with the other veggies.
- Don’t overload on cheese, a little goes a long way!
- This recipe is for 2 flatbreads, and depending on how big your zucchini are, you may end up with toppings for a little more than 2 flatbreads. Use the leftover toppings as a filling for tacos, quesadillas, or just make more flatbreads the next day! 🙂
Yum! I love how simple tjhis flatbread is to make, and how versatile it is.
Yay thank you so much Biana!! 🙂
My kids love this flatbread! It feels like a total treat whilst being so delicious and healthy too!
Awesome! I’m so happy to hear that Bintu!
I am loving the cheesy garlic-ness of this recipe and it seems so simple too!
Yes!! Super easy and so delicious!
This is the PERFECT way to intro kids into cooking! Love how they can add as much as they like as well, especially when they have favourite toppings.
Thanks Jeannette! Yes this is perfect for getting kids involved in the kitchen!
These look delicious! A great way to use summer vegetables.
Totally! And no matter which veggies you add on, it always tastes great!
Oh yummy – this looks so tasty!
Thank you so much Kara!