Zesty Zucchini Corn Flatbread

Makes 4 flat breads



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



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