Corn, Squash, and Green Onion Flatbreads

 

Corn, Squash, and Green Onion Flatbread

Less is more.  I keep trying to remind myself of that – although it is truly not the motto that normally I would quote.  Normally what goes through my mind comes from a very wise man in my life – my father-in-law – if it’s worth doing, it’s worth over doing…  Yes, unfortunately those are usually the words that describe my crazy life.  What can’t I just adopt less is more?  Maybe then I wouldn’t be so ridiculously exhausted.

It’s funny – eating is probably the only place in my life where that cute little three word saying makes absolute sense.  I have always subscribed to the everything in moderation theory.  I have never dieted in my life – I eat healthy, and I eat everything in moderation.  A little of this, a little of that – and I never deprive myself.  It seems to work for me, but I also exercise – I love being active, and then if I want to eat something, I do it – I just don’t overdo it.  I save that for everything in my life besides eating.

The other month I found this recipe in Cooking Light – it looked so fresh and simple, and it was on a piece of…wait for it…YES…NAAN!!!  I was immediately intrigued.  It seemed so obvious and simple, yet I never thought of it myself.  Isn’t that always the way?  Now that zucchini is in abundance, and fresh corn is easy to come by, I gave it a try.  It was super easy to make, and seriously, it was amazing.  My older daughter loved it almost as much as I did.  It really was the perfect lunch.  And look at it – with just a handful of ingredients – less really is more.  Less time, more substance.  What could be better?  I’ll tell you – if I could just adopt that technique everywhere.

Ingredients

  • 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)
  • 2 teaspoons fresh thyme leaves

Preparation

Place rack in upper third of oven. Preheat to 400°.

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.

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 into 4 pieces.

For a printer-friendly version of this recipe, please click here:  Corn, Squash, and Green Onion Flatbreads

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