Description
A fresh and flavorful flatbread topped with tender zucchini, sweet corn, creamy feta, and a golden honey drizzle for the perfect sweet-savory bite.
Ingredients
Scale
- 1 large flatbread or 2 smaller ones (store-bought or homemade)
- 1 small zucchini, thinly sliced into ribbons or rounds
- 1 cup cooked sweet corn kernels (fresh or frozen and thawed)
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place the flatbread on a baking sheet.
- Brush the flatbread lightly with olive oil and sprinkle with oregano. Pre-bake for 3–4 minutes until slightly crisp.
- Arrange zucchini slices and corn evenly over the flatbread. Sprinkle with feta, then season with salt and pepper.
- Bake for 8–10 minutes, or until the edges are golden and the toppings are heated through.
- Remove from the oven, drizzle with honey, and garnish with fresh basil if desired.
- Slice and serve immediately.
Notes
- Pre-baking the flatbread keeps it from getting soggy.
- Grill the zucchini for a smoky flavor boost.
- Swap feta for goat cheese if preferred.
- Add red pepper flakes for a spicy twist.
Nutrition
- Serving Size: 1/4 flatbread
- Calories: 260
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: zucchini flatbread, sweet corn recipe, feta honey flatbread, summer appetizer, vegetarian flatbread