Grilled Corn & Zucchini Flatbread
These flatbreads characteristic recent 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.
Lively time: quarter-hour | Whole time: 25 minutes
Grilled Corn & Zucchini Flatbread
Components
- 1 massive 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 pink onion, thinly sliced
- 1 tsp recent 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 minimize sides of the zucchini. Grill for five–7 minutes, turning sometimes, till tender. Put aside to chill barely. Lower 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 high with pink onion and recent thyme. Serve instantly.
Serves: 4 | Serving Dimension: 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