Grilled Corn & Zucchini Flatbread

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.

Lively time: quarter-hour | Complete time: 25 minutes

Grilled Corn & Zucchini Flatbread

Components

• 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 purple 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 minimize 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 prepare 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 purple onion and contemporary thyme. Serve instantly.

Serves: 4 | Serving Dimension: 1 flatbread

Vitamin (per serving): Energy: 256; Complete 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 March 2026