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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


  • 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


  • 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.


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


Calories: 460kcal | Carbohydrates: 64g | Protein: 20.9g | Fat: 14.8g | Saturated Fat: 4.5g | Sodium: 635mg | Fiber: 9.6g | Sugar: 9.5g