This flatbread is loaded with sweet corn kernels, soft zucchini, and crumbled feta on a whole‑wheat base. It works great as a hearty appetizer or a light meatless main.
Active time: 15 minutes | Total time: 25 minutes
Ingredients (makes 4 servings)
- 1 large ear of corn, husked
- 1 medium zucchini, cut lengthwise
- 1 tablespoon olive oil
- 4 whole‑wheat flatbreads
- ¼ cup pizza sauce
- ½ cup reduced‑fat feta cheese, crumbled
- 2 tablespoons thinly sliced red onion
- 1 teaspoon fresh thyme leaves
Directions
- Heat a grill to medium‑high (about 350‑450°F / 177‑232°C).
- Brush the corn and the cut sides of the zucchini with the olive oil.
- Grill the corn and zucchini for 5‑7 minutes, turning occasionally, until they are soft. Let them cool a little.
- Remove the corn kernels from the cob and chop the zucchini into bite‑size pieces.
- Spread 1 tablespoon of pizza sauce on each flatbread.
- Evenly scatter the corn and zucchini over the sauce, then sprinkle feta on top.
- Place the flatbreads back on the grill (use a large spatula). Cover and cook for about 3 minutes, or until the bread is warm and the cheese begins to melt.
- Remove, sprinkle with red onion and thyme, and serve right away.
Serves: 4 (1 flatbread per person)
Nutrition (per flatbread)
Calories: 256 | Fat: 7 g | Saturated Fat: 2 g | Carbs: 43 g | Fiber: 5 g | Sugar: 5 g | Protein: 10 g
Key nutrients: Potassium 333 mg, Iron 3 %, Vitamin A 2 %, Vitamin C 21 %, Calcium 5 %.