This fresh and flavorful Zucchini, Sweet Corn, and Brie Flatbread is ready in under 20 minutes, is so easy to make, and is a delicious vegetarian dinner or appetizer! Make it with a base of homemade flatbread or use store-bought naan for a crisp flatbread crust.
If using homemade flatbread, prepare according to flatbread directions.
Preheat the oven to 375°F. Line a baking sheet with parchment paper or use a pizza stone. Place the flatbread on baking sheet and brush the tops with olive oil to the edges.
Divide the shallot and garlic between the two flatbreads. Then divide the zucchini between the two flatbreads and top with slices of brie. Evenly sprinkle on the corn kernels and top with a sprinkle of salt (you can also just garnish with flakey sea salt if preferred).
Bake the flatbreads for 10-12 minutes until edges are golden brown and cheese is melted. Garnish with chopped walnuts, fresh basil, red pepper flakes, and flakey sea salt.