These flatbreads characteristic contemporary corn kernels, tender zucchini and crumbled feta atop a whole-wheat crust. Function a hearty appetizer or pair it with salad for a satisfying meatless meal.
Lively time: quarter-hour | Whole time: 25 minutes
Grilled Corn & Zucchini Flatbread
Elements
1 giant ear corn, shucked
1 medium zucchini, halved lengthwise
1 tbsp olive oil
4 complete wheat flatbreads
1/4 cup pizza sauce
1/2 cup crumbled, reduced-fat feta cheese
2 tbsp pink 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 reduce sides of the zucchini. Grill for five–7 minutes, turning sometimes, till tender. Put aside to chill barely. Reduce the corn from the cob and slice or chop the zucchini.
Unfold 1 tbsp pizza sauce on every flatbread. Prepare the zucchini and corn evenly over the sauce. High every with cheese. Switch to the grill with a big spatula and cook dinner, coated, for about 3 minutes, or till the flatbreads are heated by means of and the cheese softens.
Switch to plates and high with pink onion and contemporary thyme. Serve instantly.
Serves: 4 | Serving Dimension: 1 flatbread
Vitamin (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
Vitamin Bonus: Potassium: 333mg; Iron: 3%; Vitamin A: 2%; Vitamin C: 21%; Calcium: 5%
Initially revealed August 8, 2017; Up to date Might 2026
