Zesty Zucchini Corn Flatbread
Makes 4 flat breads
Ingredients
For the whipped feta
200g feta cheese
2 tbsp chopped chives
2 tbsp lemon juice
1 tbsp olive oil
1/8 tsp sweet paprika
A few cracks of fresh ground pepper
Zucchini corn topping
1 tbsp olive oil
2 small zucchinis sliced lengthwise into ¼ inch thick strips
Sea salt and pepper
2-3 ears of corn (husks left on)
Any onion – sweet or scallion preferred
Lime zest
4 flatbreads homemade or store-bought
Preparation
For the whipped feta
Place feta, chopped chives, lemon juice, olive oil, sweet paprika, and pepper into a food processor and blend until smooth. Set aside.
For the zucchini corn topping
Preheat BBQ to 350 degrees F.
Slice zucchini lengthwise and then rub olive oil on slices. Place directly on grill and sprinkle with sea salt and pepper. Grill, flipping once, for about 5 minutes total or until your slices have a nice char on them. Once cooked remove and allow to cool.
Place the corn (with husks on) on the top rack of the BBQ with the zucchini and cook for about 20 minutes. Peel back husks and place directly on the main grill and cook until kernels have a nice char on them. Remove from grill and allow to cool.
Hold corn vertically and slice downward with a knife, separating the kernels from the cob until all kernels are off.
Slice grilled zucchini into bite-sized pieces.
To serve
Very thinly slice the sweet onion or scallion.
Divide the flatbreads between plates.
Spread whipped feta mixture between flatbreads.
Top with sliced onion, grilled zucchini, and cut corn.
Top with lime zest, chives, cilantro, or any other herb of choice
Enjoy!