Zucchini, Corn and Pesto Flatbreads Recipe by

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Ingredients

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Ingredients
2 naan flatbreads (see notes below)
1/4 cup pesto (storebought or homemade)
1/3 cup crumbled or shredded cheese (a sharp parmesan or feta works well)
1-2 medium zucchinis, shredded with a julienne peeler, spiralizer, mandoline or grater
1 ear corn, kernels removed from the cob
1 tablespoon olive oil
kosher salt
freshly ground black pepper
parmesan cheese for serving
2 tablespoons finely sliced fresh basil

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