These flatbreads characteristic contemporary corn kernels, candy zucchini and crumbled feta atop a whole-wheat crust. Function a hearty appetizer or pair it with salad for a satisfying meatless meal.
Energetic time: quarter-hour | Whole time: 25 minutes
Grilled Corn & Zucchini Flatbread
Components
- 1 giant ear corn, shucked
- 1 medium zucchini, halved lengthwise
- 1 tbsp olive oil
- 4 entire wheat flatbreads
- 1/4 cup pizza sauce
- 1/2 cup crumbled, reduced-fat feta cheese
- 2 tbsp crimson onion, thinly sliced
- 1 tsp contemporary thyme leaves
Instructions
Preheat grill to medium-high warmth (350°–450°F or 177°–232°C). Brush 1 tbsp oil evenly over the corn and lower sides of the zucchini. Grill for five–7 minutes, turning often, till tender. Put aside to chill barely. Minimize the corn from the cob and slice or chop the zucchini.
Unfold 1 tbsp pizza sauce on every flatbread. Organize the zucchini and corn evenly over the sauce. Prime every with cheese. Switch to the grill with a big spatula and cook dinner, lined, for about 3 minutes, or till the flatbreads are heated by means of and the cheese softens.
Switch to plates and prime with crimson onion and contemporary thyme. Serve instantly.
Serves: 4 | Serving Measurement: 1 flatbread
Diet (per serving): Energy: 256; Whole Fats: 7g; Saturated Fats: 2g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 1g; Ldl cholesterol: 5mg; Sodium: 470mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 5g; Protein: 10g
Diet Bonus: Potassium: 333mg; Iron: 3%; Vitamin A: 2%; Vitamin C: 21%; Calcium: 5%
Initially printed: August 8, 2017; Up to date March 2026
