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.
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.
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)
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.
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.
Step 3: Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.
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!
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)
Directions
- 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.
Notes
Adapted from CookingLight.com
2.4http://pickyeaterblog.com/corn-zucchini-and-onion-flatbread/Recipe by: The Picky Eater, pickyeaterblog.com
