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Corn, Pattypan Squash, and Cheddar Flatbreads

Yield 4 servings (serving size: 1 flatbread)
Pattypan is a small, round variety of summer squash with a scalloped edge.

Ingredients

  • Flatbread Dough
  • Cooking spray
  • 2 cups fresh corn kernels (about 4 ears)
  • 2 cups sliced pattypan or yellow squash (about 8 ounces)
  • 2 tablespoons chopped seeded jalapeño pepper
  • 1/2 teaspoon salt, divided
  • 1/3 cup thinly sliced green onions
  • 1/4 teaspoon white pepper
  • 1/3 cup chopped fresh cilantro, divided
  • 1 1/2 cups (6 ounces) shredded sharp cheddar cheese

Nutrition Information

  • calories 563
  • caloriesfromfat 30 %
  • fat 18.7 g
  • satfat 9.6 g
  • monofat 6.1 g
  • polyfat 1.5 g
  • protein 22.5 g
  • carbohydrate 78.4 g
  • fiber 7 g
  • cholesterol 45 mg
  • iron 5.2 mg
  • sodium 869 mg
  • calcium 347 mg

How to Make It

  1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.

  2. Preheat oven to 475°.

  3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeño, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475° for 12 minutes or until crust is browned. Sprinkle with remaining cilantro.