Corn, Pattypan Squash, and Cheddar Flatbreads

Name: Corn, Pattypan Squash, and Cheddar Flatbreads
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Flatbread Dough; 79 milliliters chopped fresh cilantro, divided; 473 milliliters fresh corn kernels (about 4 ears); 79 milliliters thinly sliced green onions; 2 Tbsps chopped seeded jalapeño pepper; 227 grams cups sliced pattypan or yellow squash (about; 1 teaspoons salt, divided; 170 grams 1/2 cups shredded sharp cheddar cheese; 0 teaspoons white pepper

Corn, Pattypan Squash, and Cheddar Flatbreads requires around 45 minutes from start to finish. This recipe makes 4 servings with 363 calories, 18g of protein, and 16g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a vegetarian diet. If you have pattypan, pepper, green onions, and a few other ingredients on hand, you can make it.

Instructions

Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.

Ingredients you will need

Flatbread

Dough

Equipment you will use

Baking Sheet

Preheat oven to 47

Equipment you will use

Oven

Heat a medium nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add corn, squash, jalapeo, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently.

Ingredients you will need

Squash

Corn

Salt

Add onions; cook 1 minute, stirring constantly.

Ingredients you will need

Onion

Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals.

Ingredients you will need

White Pepper