Serves 2
30 min
Corn, Zucchini, and Onion Flatbread
Recipe GLPRb05f69e5068afa
Crispy whole-wheat tandoori naan topped with a seasoned mixture of corn, zucchini, and caramelized onions, finished with melted mozzarella cheese and fresh thyme. A quick and satisfying vegetarian flatbread that comes together in 30 minutes.
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Ingredients
2 slices whole-wheat tandoori naan bread
4 garlic cloves, minced
1 teaspoon extra-virgin olive oil (for sautéing)
1/2 teaspoon olive oil (for brushing flatbreads)
2 medium zucchini, quartered lengthwise and thinly sliced
1 cup fresh or frozen corn kernels
1/2 red onion, thinly sliced
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 cup shredded mozzarella cheese
2 teaspoons fresh thyme leaves
Directions
Preheat your oven to 400°F. Heat a large skillet over medium heat.
Add 1 teaspoon of extra-virgin olive oil to the hot skillet. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced zucchini, sliced red onion, corn kernels, salt, black pepper, and red pepper flakes to the skillet. Sauté for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the onion is softened and slightly caramelized. Set aside.
Warm the naan slices in the oven for 2 to 3 minutes to make them more pliable for topping.
Remove the naan from the oven and brush each slice lightly with 1/4 teaspoon of olive oil.
Divide the zucchini-corn mixture evenly between the two naan slices, spreading about 1/2 cup of the mixture on each. Top each flatbread with 1/4 cup of shredded mozzarella cheese and 1 teaspoon of fresh thyme leaves.
Place the topped flatbreads on a baking sheet and bake at 400°F for 8 to 10 minutes, until the cheese is melted and bubbly and the edges of the naan are lightly crisped.
Remove from the oven and let cool for 1 minute before serving.
