Use summer’s abundance of zucchini and corn in these Zucchini, Corn and Pesto Flatbreads! These simple pesto flatbreads are full of flavor and texture, and are perfect for lunch or any easy meal!
Note: This post first appeared on August 10, 2015. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
We’ve been tending our friend’s garden this week. While they are soaking up some sun on the beach and splashing in the surf, we’ve been spying the tomatoes growing on their vine, ripening to redness, marveling at the serrano chiles budding in the heat, and breathing in the peppermint nestled next to the English thyme. I say we, but really, it’s my daughter whose job it is to water the garden; my son and I go to keep her company.
Every summer, I regret another season that I did not plant a legitimate garden. And now that we are in the new house, with the landscaping project 99.999% complete, I wish that I had set aside a dedicated space to grow some food. But perhaps next season, my son will hold me accountable. After tasting one of the ripe tomatoes, he is urging us to plant some tomatoes. And now that he seems to have inherited my mother’s green thumb, spending the weekend happily pruning our flowers and deadheading the roses, I may have my gardener.
Next year. For sure. And I mean it this time.
We will have to plant zucchini. This is the time of year that I mysteriously can’t get enough of it. The odd thing is, I don’t consider zucchini one of my “favorites,” yet here I go again, putting it in everything.
There was the Double Dark Chocolate Zucchini Bread last week. This morning, I revisited my Zucchini Oat Chocolate Chunk Muffins. And for lunch, last week, I binged on these Zucchini, Corn and Pesto Flatbreads.
I may not have a bumper crop of zucchini, but I’m cooking like I have one.
Swirls of zucchini have been going in everything. I may have a spirilizer, but I also love the simple julienne peeler I used to make Spicy Shrimp with Zucchini Noodles several years ago. It comes in handy every zucchini season. Nestled on a bed of pesto, sharp shavings of parmesan cheese and sweet kernels of corn, this flatbread is my idea of the perfect meal on a hot summer day.
I love zucchini. There, I said it. I have come to a realization: zucchini is a favorite of mine, that dark horse each summer that inspires me to put it in everything I can possibly think of. Is it one of yours?
Don’t even get me started on summer corn!
How to Make Pesto Flatbread
Pesto is a summer staple that pairs perfectly with the bounty of zucchini and corn of the season! Whether you use a store-bought or homemade pesto, it easily adds flavor to a flatbread! Simply slather it on naan or flatbread, top it with veggies, and you’ve got a simple and satisfying meal.
It takes less than 10 minutes to prep these flatbreads. A quick toss of the zucchini and corn with some olive oil, salt and pepper is all you need to add a texture and crunch.
I like to use a combination of feta and parmesan cheese to add an extra layer of flavor — sprinkle this on top and it’s ready for the oven! I like to use a toaster oven to make these — it takes less time to preheat, a must when you’re making this for lunch!
Once the flatbreads are toasty, they’re ready to slice and serve!
More Zucchini Recipes
I’m not the only one who loves zucchini! It was one of the favorites in this month’s delicious Eat Seasonal roundup that is orchestrated by Becky of Vintage Mixer. Join us and our friends as we share dishes that embrace eating seasonal! Check out the seasonal food guide and these recipes for more #EatSeasonal inspiration.
Healthy Whole Grain Zucchini Bread Pancakes by Bless This Mess
Raspberry Swirl Frozen Yogurt Pie by Cookin’ Canuck
Savory Summer Squash Custard by Vintage Mixer
Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese by Flavor the Moments
Potato and Egg Breakfast Boats by From Gate to Plate
Raspberry and Brown Sugar Bourbon Fizz by Floating Kitchen
Zucchini and Green Bean Sauté by The Lemon Bowl
Triple Berry Scones by Simple Bites
Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette by FoodieCrush
Blackberry Buckle by Mountain Mama Cooks
Grilled Summer Squash with Sun-Dried Tomatoes and Basil Ghee by Project Domestication
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Zucchini, Corn and Pesto Flatbread
- 2 naan flatbreads see notes below
- 1/4 cup pesto storebought or homemade
- 1/3 cup feta cheese crumbled
- 1 zucchini shredded with a julienne peeler, spiralizer, mandoline or grater
- 1/2 cup corn kernels fresh or frozen
- 1 tablespoon olive oil
- kosher salt
- freshly ground black pepper
- parmesan cheese for serving
- 2 tablespoons fresh basil finely sliced
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
- Spread the pesto over the naan/flatbread, and top with most of the cheese. In a large bowl, toss together the zucchini, corn and olive oil, evenly coating the vegetables. Season with salt and pepper. Arrange the vegetables on top of the flatbreads. Sprinkle with remaining cheese.
- Place the naan pizzas into the oven and bake for about 10 minutes, or until the zucchini and corn are cooked but still have texture, the cheese is oozy, and the naan is toasted. Remove from oven, sprinkle with parmesan and basil, and enjoy immediately.