Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

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 Seattle, WA!); 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

This post may contain affiliate links. Please read my disclosure.
Share This:

This loaded corn, zucchini and onion flatbread tastes just like summer! Loaded with fresh veggies, it’s an easy and quick recipe that is a complete and healthy meal. Ready in under 30 minutes and kid friendly too!

top shot of a corn, zucchini, onion flatbread

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.

corn, zucchini, onion flatbread served on a white plate

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!

Ingredients to make corn, zucchini, onion flatbread

How to Make Corn, Zucchini, and Onion Flatbread – step by step

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. 

vegetables in a frying pan

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.

vegetables topped on a naan bread

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

A corn, zucchini, onion flatbread cut into four pieces

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 7g protein per serving. 
  • With these swaps, you can enjoy an entire flatbread for only ~450 calories! Takes like pizza but is totally guilt-free!

How to serve this vegetarian flatbread

  • Try serving it with some low fat dips like marinara sauce, tabasco or sriracha (if you like things spicy), BBQ sauce or even an organic ranch dressing! 
  • If you’re making this for a crowd – serve it as an appetizer cut into small slices before the meal

Naan bread is the perfect base for this quick recipe!

I don’t know about you, but I often have naan bread at home – you never know when you’ll need it! It makes such a quick base for meals like this when you are short on time, but still want to feed everyone a tasty and healthy meal!

Close up of a corn, zucchini, onion flatbread

Top tips for making Corn, Zucchini, and Onion Flatbread

  • Use a whole wheat naan or a sprouted wheat tortilla for additional fiber
  • Use the freshest veggies you can
  • Add some fresh herbs for additional flavor
  • Be sure to pre-heat your oven before putting the flatbread in!

Be sure to check out these other yummy and healthy flatbread recipes!

A slice of corn, zucchini, onion flatbread

Print Recipe
5 from 7 votes

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

Top tips for making Corn, Zucchini, and Onion Flatbread
  • Use a whole wheat naan or a sprouted wheat tortilla for additional fiber
  • Don't overload on cheese, a little goes a long way!
  • Use the freshest veggies you can.
  • Add some fresh herbs for additional flavor
  • Be sure to pre-heat your oven!
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.

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.