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Corn & Veggie Flatbread

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Corn & Veggie Flatbread

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Course: Main Course
Cuisine: American
Keyword: Corn & Veggie Flatbread
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 4
Calories: 507kcal


  • 1 none cooking spray
  • 4 pita, large (6-1/2″ dia) naan
  • 4 stalk green onion
  • 1/2 teaspoon garlic powder
  • 2 teaspoon olive oil
  • 1 medium zucchini
  • 1 cup corn, canned
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium avocado
  • 1 cup grape tomatoes

Serve With

  • 2 cup grapes


  • Move oven rack to the upper third area and then preheat oven to 400°F.
  • Spray large skillet with cooking spray and heat over high. Add naan bread and allow to cook for 1 minute on each side (a grill pan would work great here). Place the naan on a baking sheet. Cut onions into thirds and add to hot pan. Cook for 1 minute; turn over and cook an additional minute. Remove from pan and set aside.
  • Sprinkle a small amount of garlic powder onto each naan; drizzle with olive oil.
  • Thinly slice zucchini and place an even amount onto each naan, followed by corn and onions. Sprinkle with salt and pepper.
  • Slice avocado and tomatoes. Add tomatoes to naan and set avocado aside.
  • Bake for 8 minutes. Turn on broiler and broil for 2 minutes, browning the crust.
  • Remove from oven and top with avocado. Cut each into quarters; serve with chilled grapes.
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Calories: 507kcal | Carbohydrates: 78g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 730mg | Fiber: 12g | Sugar: 19g

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