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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Corn, Zucchini, and Onion Flatbread

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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. Inspired by a recipe from CookingLight, I thought I’d create these easy-to-make weeknight flatbreads for dinner with, you guessed it: squash and corn for the toppings.

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I really wanted to use green onions like the original recipe suggests, but I left mine in the fridge too long and they were spoiled by the time I was ready to make this! So I substituted red onions instead, which I felt like still worked really well. Next time I’ll probably try the green to change things up a bit.

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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 flatbread you could even use whole wheat tortillas (if you like a thinner base). I modified this recipe slightly to give the veggies even more flavor before topping the flatbreads.

It was the perfect light summer dinner!

The Ingredients

  • 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 freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp kosher salt
  • 1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
  • 2 tsp fresh thyme leaves (1 tsp per flatbread)

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The Directions

Step 1: 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. 

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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.

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Step 3: Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

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Talk about a super simple dinner that’s a complete meal: you get whole grains and fiber from the whole wheat naan, additional fiber and vegetables from the topping, and protein from the cheese.

This also makes a great appetizer if you’re making dinner for a crowd – just slice it up and serve! The best part, each HUGE flatbread is only ~450 calories. Tastes just like pizza but is totally guilt-free!

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Corn, Zucchini, and Onion Flatbread

Total Time: 30 minutes

Yield: 2 Servings

Serving Size: 1 flatbread

Calories per serving: 460

Fat per serving: 14.8g

Nutritional Info Per Serving: 460 Calories, 14.8g Fat (4.5g Saturated), 635mg Sodium, 64g Carbs, 9.6g Fiber, 9.5g Sugar, 20.9g Protein

Ingredients

  • 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 freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp kosher salt
  • 1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
  • 2 tsp fresh thyme leaves (1 tsp per flatbread)

Instructions

  1. 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.
  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.
  3. Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.

Notes

Adapted from CookingLight.com

http://www.pickyeaterblog.com/corn-zucchini-and-onion-flatbread/

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7 responses to “Corn, Zucchini, and Onion Flatbread”

  1. yummy…the other day i made a panini sandwich with whatever veggies i had in the fridge…turned out super tasty…but this looks even more promising…thanks for the idea..will try it this weekend…

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