Corn, Squash, and Green Onion Flatbreads

I have to say that I didn’t love this recipe. I thought I would, but I didn’t. Maybe I didn’t slice the squash thinly enough? It just didn’t have much taste (other than the raw squash taste). We all ate these “flatbreads”, but none of us loved them.

rating: 4

Corn, Squash, and Green Onion Flatbreads
(Cooking Light, May 2014)

serves 4
time needed: 23 min.


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) (didn’t find any vegetarian version so left out)
2 teaspoons fresh thyme leaves


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.

photo (2)

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