Corn, Zucchini, and Onion Flatbread

June 23, 2019 · Last Updated on June 29, 2020 By Anjali Shah on· Last Updated on

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This loaded corn, zucchini and onion flatbread tastes just like summer! Loaded with fresh veggies, it’s an easy and quick recipe that is a complete and healthy meal. Ready in under 30 minutes and kid friendly too!

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!

How to Make Corn, Zucchini, and Onion Flatbread – step by step

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.

How to Make a Healthy Flatbread Recipe

With a few simple swaps you can create a healthy and delicious flatbread that’s a complete meal! To make a healthy flatbread:

Swap white grains for whole grains: don’t use a white flour-based pizza dough. Instead, use a whole wheat naan, whole wheat or sprouted wheat tortilla, or a sprouted wheat pizza dough.

Load up on veggies! In addition to adding tons of flavor, fresh veggies will add fiber, vitamins and minerals to your meal

Go easy on the cheese – a little goes a long way! Each of these flatbreads had 1/4 cup of cheese – which adds 7g protein per serving.

With these swaps, you can enjoy an entire flatbread for only ~450 calories! Takes like pizza but is totally guilt-free!

How to serve this vegetarian flatbread

Try serving it with some low fat dips like marinara sauce, tabasco or sriracha (if you like things spicy), BBQ sauce or even an organic ranch dressing!

If you’re making this for a crowd – serve it as an appetizer cut into small slices before the meal

Naan bread is the perfect base for this quick recipe!

I don’t know about you, but I often have naan bread at home – you never know when you’ll need it! It makes such a quick base for meals like this when you are short on time, but still want to feed everyone a tasty and healthy meal!

Top tips for making Corn, Zucchini, and Onion Flatbread

Use a whole wheat naan or a sprouted wheat tortilla for additional fiber

Use the freshest veggies you can

Add some fresh herbs for additional flavor

Be sure to pre-heat your oven before putting the flatbread in!

Be sure to check out these other yummy and healthy flatbread recipes!