Zucchini, Corn, and Onion Flatbread

In a pan over medium heat. Sauté the garlic, corn, squash, salt, pepper, onions, Italian seasoning and crushed red pepper in 2 tsp  olive oil. Cook through for 5-10 minutes.

Warm the naan in the oven or the toaster oven. Brush with 1/4 tsp olive oil

Top each flatbread with  zucchini mixture. Add cheese and fresh thyme.

Bake at 400° for 8-10 minutes, until the cheese is melted and bubbly.

Slice and serve. Enjoy!