Receta Corn, Zucchini, and Onion Flatbread

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Ingredientes

Whole-wheat tandoori naan bread (1 slice per flatbread)
8 green onions, cut into 3-inch pieces OR 1 red onion, thinly sliced
4 garlic cloves, minced
1 tsp extra-virgin olive oil + 1/4 tsp olive oil for every flatbread you make (for brushing the flatbread)
2 green zucchini, quartered and sliced
1 cup fresh or frozen corn kernels
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
2 tsp fresh thyme leaves (1 tsp per flatbread)
The Directions
Step 3: Bake at 400 degrees for 8-10 minutes, until the cheese is melted and bubbly.
Corn, Zucchini, and Onion Flatbread
Nutritional Info Per Serving: 460 Calories, 14.8g Fat (4.5g Saturated), 635mg Sodium, 64g Carbs, 9.6g Fiber, 9.5g Sugar, 20.9g Protein
Ingredients
Whole-wheat tandoori naan bread (1 slice per flatbread)
8 green onions, cut into 3-inch pieces OR 1 red onion, thinly sliced
4 garlic cloves, minced
1 tsp extra-virgin olive oil + 1/4 tsp olive oil for every flatbread you make (for brushing the flatbread)
2 green zucchini, quartered and sliced
1 cup fresh or frozen corn kernels
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper
1/4 tsp kosher salt
1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
2 tsp fresh thyme leaves (1 tsp per flatbread)

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