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!