Corn, Squash, and Green Onion Flatbreads

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Corn, Squash, and Green Onion FlatbreadsRecipe
Photo: Iain Bagwell; Styling: Ginny Branch


If you can't find naan, use four pitas instead.
Serves 4 (serving size: 1/2 flatbread)


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Cooking spray
1 (8.8-ounce) package whole-wheat tandoori naan bread
8 green onions, cut into 3-inch pieces
1 garlic clove, halved
4 teaspoons extra-virgin olive oil, divided
1 (7-ounce) yellow squash, thinly sliced (about 1 1/3 cups)
1 cup fresh corn kernels
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
2.5 ounces vegetarian part-skim mozzarella cheese, shredded (about 2/3 cup)
2 ounces vegetarian fontina cheese, shredded (about 1/2 cup)
2 teaspoons fresh thyme leaves


Hands-on: 15 Minutes
Total: 23 Minutes

1. Place rack in upper third of oven. Preheat to 400°.

2. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add naan; grill 1 minute on each side or until grill marks appear. Place naan on a baking sheet. Add onions to pan; grill 2 minutes, turning once.

3. Rub cut sides of garlic over top side of naan. Drizzle with 2 teaspoons oil. Layer squash over naan, leaving a 1/2-inch border. Sprinkle corn over squash; top with onions. Sprinkle with 1/4 teaspoon pepper and salt; top with cheeses. Bake at 400° for 8 minutes. Turn broiler on (do not remove flatbreads from oven); broil 2 minutes or until lightly browned. Sprinkle with remaining 2 teaspoons oil, remaining 1/4 teaspoon pepper, and thyme. Cut each flatbread in half.

Created date

March 2014

Nutritional Information

Calories 397
Fat 16 g
Satfat 5.8 g
Monofat 7.2 g
Polyfat 1.4 g
Protein 18 g
Carbohydrate 47 g
Fiber 9 g
Cholesterol 26 mg
Iron 3 mg
Sodium 607 mg
Calcium 274 mg