Zucchini Flatbread with Fresh Corn (Healthy, Kid-Friendly)

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This zucchini flatbread with fresh corn tastes just like summer! Loaded with 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: zucchini squash and corn for the toppings. This zucchini flatbread a great way to get some extra veggies into your diet in the form of pizza! 🙂

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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 Italian flatbread you could even use whole wheat tortillas (if you like a thinner base). Or, if you have more time, you can make a homemade pizza crust or flatbread dough from scratch!

This Zucchini Flatbread Is:

• Cheesy
• Vegetarian Friendly
• Kid Friendly
• Loaded with fresh veggies
• Garlicky
• Super Easy
• Delicious!

Recipe Ingredients and Notes

You may already have most of these flatbread ingredients on hand, or you can easily find them at your local grocery store.

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! In addition to corn, cherry tomatoes or any fresh tomatoes would be nice for a pop of color.

Red Onion: Sliced and cooked with the zucchini and corn.

Zucchini: When it’s zucchini season,fresh zucchini taste so great in this recipe. You can also use summer squash or yellow squash if you don’t have zucchini!

Extra Virgin Olive Oil: For brushing the flatbread crusts.

Spices: Garlic, fresh thyme, dried Italian seasoning, salt, black pepper and crushed red pepper flakes add a great depth of flavor to the veggie mixture that tops this flatbread. You can also change up the spices and try some fresh basil or even lemon zest for a finishing touch!

Cheese: We used mozzarella cheese 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 ricotta cheese, goat cheese or feta for a different flavor!

Step by Step Instructions

Step 1: Heat a pan over medium heat. Saute the garlic, corn, sliced zucchinis, salt, pepper, onions, crushed red pepper in 1 tsp extra-virgin 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: Spray a rimmed baking sheet with cooking spray. Place the pizzas on the baking sheet andbake on the lower oven rack at 400 degrees for 8-10 minutes, until the cheese is melted and the flatbread is golden brown.

Step 4: Let stand for a couple of minutes. Cut into thin slices, serve warm or at room temperature!

How to Make a Healthy Flatbread Recipe

With a few simple swaps you can create a healthy and delicious flatbread for under 500 calories 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. 

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.
• For a crowd: If you’re making this for a crowd – serve it as an easy 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 pizza 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.
• To switch things up, try turning this into a pesto flatbread by drizzling some fresh pesto on top of the veggie pizza.
• 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!

• Naan Bread Pizza
• Vegan Flatbread
• Veggie Supreme Pizza