Corn, Pattypan Squash, and Cheddar Flatbreads

Pattypan is a small, round variety of summer squash with a scalloped edge.


4 servings (serving size: 1 flatbread)

Recipe from

Cooking Light

Nutritional 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


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


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

Preheat oven to 475°.

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.