These flatbreads feature fresh corn kernels, sweet zucchini and crumbled feta atop a whole-wheat crust. Serve as a hearty appetizer or pair it with salad for a satisfying meatless meal.
Active time: 15 minutes | Total time: 25 minutes
Grilled Corn & Zucchini Flatbread
Ingredients
- 1 large ear corn, shucked
- 1 medium zucchini, halved lengthwise
- 1 tbsp olive oil
- 4 whole wheat flatbreads
- 1/4 cup pizza sauce
- 1/2 cup crumbled, reduced-fat feta cheese
- 2 tbsp red onion, thinly sliced
- 1 tsp fresh thyme leaves
Directions
Preheat grill to medium-high heat (350°–450°F or 177°–232°C). Brush 1 tbsp oil evenly over the corn and cut sides of the zucchini. Grill for 5–7 minutes, turning occasionally, until tender. Set aside to cool slightly. Cut the corn from the cob and slice or chop the zucchini.
Spread 1 tbsp pizza sauce on each flatbread. Arrange the zucchini and corn evenly over the sauce. Top each with cheese. Transfer to the grill with a large spatula and cook, covered, for about 3 minutes, or until the flatbreads are heated through and the cheese softens.
Transfer to plates and top with red onion and fresh thyme. Serve immediately.
Serves: 4 | Serving Size: 1 flatbread
Nutrition (per serving): Calories: 256; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 470mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 5g; Protein: 10g
Nutrition Bonus: Potassium: 333mg; Iron: 3%; Vitamin A: 2%; Vitamin C: 21%; Calcium: 5%
Originally published: August 8, 2017; Updated March 2026
