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.
I live by the motto that you can never have enough easy flatbread pizza recipes. That being said, I am so excited to be bringing you this fresh summer flatbread recipe.
It’s perfect when your garden is bursting with so many zucchinis and you’ve got to use them in all the ways. And for when you want a fresh, healthy dinner that still feels indulgent. And for when you’d rather spend more time sipping on a glass of chilled rose rather than making dinner.
There’s so much to love about this easy flatbread recipe, whether you’re serving it as dinner for one, two, or a family, it’s going to be well loved. So let’s waste no more time and get to it!
The Ingredients You’ll Need
This recipe uses simple, fresh ingredients that are irresistable and scream summer!
Of course, when making flatbread, you’ve got to decide which route you’ll go for the flatbread crust. There are no wrong answers, you can make homemade flatbread if you have a few extra minutes (it’s just as easy too!) or you can use store-bought naan flatbread for an even quicker recipe.
Once you’ve decided which flatbread you’ll use, gather the remaining ingredients for easy assembly. Here’s what you’ll need:
- Zucchini – fresh zucchini is peeled into ribbons for a beautiful presentation. You can also simply use thinly sliced zucchini rounds, too.
- Sweet Corn – is there anything better than fresh sweet corn in the summer? Cut it right off of the ear of corn for the freshest flavor! You can also use thawed frozen corn if needed.
- Brie Cheese – a deliciously creamy soft cow’s milk French cheese. I recommend buying a wedge (triple creme is just so good) and slicing pieces off of it for the pizza.
- Shallot and Garlic – thin slices of both flavor the base of this flatbread and deliver a slightly bold punch.
- Walnuts – chopped walnuts are a garnish that aren’t necessarily required to get a fresh, creamy pizza, but they are highly recommended. They add more texture and a crunch to the pizza.
- Fresh Basil – when we’re talking fresh summer pizza, you cannot forget the basil. Adding fresh basil leaves to the pizza after cooking brights such a bright, fresh flavor that balances out the rich cheese and pairs wonderfully with the fresh vegetables.
- Red Pepper Flakes and Sea Salt – the finishing touches to the flatbread. If you’re not into any spice, omit the red pepper flakes, but I highly recommend a sprinkle of flakey sea salt (or coarse in a pinch) as it brings out the flavor of all the ingredients.
How to Make Zucchini Ribbons
Making zucchini ribbons is a beautiful way to present zucchini when you will be serving it in a way that you can twist and turn it, like on a flatbread. They’re super easy to make, too. All you need is a vegetable peeler.
Hold the zucchini firm in one hand, being sure to keep your fingers out of the way of the vegetable peeler. Run the peeler vertically up the zucchini (you can also go the opposite way, whatever feels most natural to you). Use semi-firm pressure the full length of the vegetable.
Once you get closer to the center with seeds, you may want to flip the zucchini to the flip side and continue peeling until you reach the same center. If you flip it, you may want to base the zucchini on a cutting board because it will be flimsier.
How to Make Zucchini Flatbread
If you’re using homemade flatbread, the first step is going to be to prepare the dough. Then, decide if you’d rather par-bake the dough or cook it on the stovetop first, for a texture that’s similar to store-bought flatbread. Be sure to see the full flatbread post for details on both options.
Once you have your flatbread, start with a generous brush of olive oil over the entire top. This adds a nice base and helps the crust get golden brown.
Layer on thin slices of shallot and garlic next. I also recommend adding a sprinkle of salt here to bring out more of the flavors of the two. Then, add the zucchini ribbons, twirling them as desired for a beautiful presentation. Then place the slices of brie on top, which will also help steady the zucchini ribbons. The brie does get quite melty, so take note that if it is closer to the crust it will melt off of the flatbread.
And last but not least before it bakes, top it off with the fresh corn kernels (and in my Midwest opinion, the more the better!). Sprinkle on some red pepper flakes and salt before baking, too, or wait and garnish after baking.
Bake the flatbread until the cheese is melted and the edges are golden brown, about 10 minutes or so. Once the pizza is ready, garnish with chopped walnuts, and additional red pepper flakes and salt. And don’t forget fresh basil on top, too, it’s the best!
More Flatbread Recipes to Love
- Grilled Peach and Pesto Flatbread
- Grilled Corn, Pesto, and Burrata Flatbread
- Easy Bruschetta and Burrata Flatbread
- Mediterranean Flatbread
Frequently Asked Questions
You can easily use the vegetables you have on hand, just be careful to not over top the flatbread or it won’t be able to withhold the weight. I would recommend, if adding anything, to add fresh tomatoes.
You can, it obviously won’t be a vegetarian flatbread if you do. A salty addition like prosciutto would be delicious for meat-eaters.
Absolutely! It’s written as is to make two flatbreads, but you can easily double the toppings and use my homemade flatbread recipe for more servings!
Zucchini, Sweet Corn, and Brie FlatbreadPrint Pin Rate
- 2 homemade flatbreads or store-bought naan
- 1 TBSP olive oil divided, for brushing
- 2 garlic cloves thinly sliced, divided
- 2 TBSP shallot thinly sliced, divided
- 1 medium zucchini ribboned or thinly sliced in rounds
- 3-4 oz. brie sliced
- 1 ear of corn kerneled, ~1/2 cup
- 2 TBSP walnuts chopped
- Red pepper flakes for garnish
- Flakey sea salt for garnish
- Fresh basil for garnish
- 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.