Zucchini Flatbread with Fresh Corn

the picky eater Full Recipe

This corn and zucchini vegan flatbread is fresh, flavorful, and super easy to make! Whole wheat pita is crisped in the oven, then topped with sweet corn, crisp zucchini and Italian herbs and spices.

👩‍🍳 This Zucchini Flatbread Is

Ingredients

How to make Zucchini Flatbread with Fresh Corn

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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.

Warm naan in the oven or the toaster oven. Brush with 1/4 tsp olive oil. Top with the zucchini mixture. Top with 1/4 cup cheese and 1 tsp fresh thyme.

Spray a rimmed baking sheet with cooking spray. Place the pizzas on the baking sheet and bake on the lower oven rack at 400 degrees for 8-10 minutes.

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

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Vegan Zucchini Muffins

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