Did a stranger leave a bag of zucchini on your doorstep? It’s been known to happen, especially because those veggies have a tendency to hide and pop up overnight! If you’re plagued with a couple dozen too many, this grilled zucchini flatbread should be on the menu tonight. Brought to you by Nicole Presley of Presley’s Pantry, the vegetables are the star of the show on this flatbread! Thanks, Nicole!
Calabacita Pizza A La Parrilla
- By: Nicole Presley, Presley’s Pantry
- Yield: 1
- 1 Flatout Flatbread Pizza Crust Rustic White
- olive oil
- 1 zucchini (sliced)
- 1/2 onion (sliced)
- 1/2 corn on the cob
- 2 ounces jack cheese (sliced or grated)
- 1/2 tomato (diced)
- 3 cilantro sprigs
Heat up grill until hot.
Brush zucchini, onion, and corn with olive oil
Lightly brush flatbread with olive oil.
Place vegetables on grill and allow to cook for 5 to 10 minutes or until cooked through with char marks. Corn will cook for 15 minutes.
Place the flatbread on grill. Cook on one side for a minute or so. Then flip it over and place cheese on top. Allow cheese to melt.
Remove the flatbread from the grill.
Place charred zucchini and onion on top of cheese.
Shave corn kernels from cob and sprinkle on top of zucchini and onion along with tomato cubes.
Garnish with cilantro leaves.