Corn, Pattypan Squash, and Cheddar Flatbreads

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

Yield: 4 servings (serving size: 1 flatbread)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 563
  • Calories from fat: 30%
  • Fat: 18.7g
  • Saturated fat: 9.6g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.5g
  • Carbohydrate: 78.4g
  • Fiber: 7g
  • Cholesterol: 45mg
  • Iron: 5.2mg
  • Sodium: 869mg
  • Calcium: 347mg

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

Preparation

  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.
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