Preheat oven to 400 F.
young zucchini, thinly sliced
medium red onion, thinly sliced
1 tub Garden Vegetable cream cheese, softened (the original recipe calls for Garlic Herb Boursin Cheese, but I didn't have that on hand that day--both are delicious)
3/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian Parsley
Saute the red onion in a little canola or olive oil. Sprinkle with salt and remove from pan. Add a little more oil and saute the zucchini in that pan until lightly browned. Salt lightly and remove from pan.
Spread Naan with cream cheese. Sprinkle with some of the Parmesan.
Place cooked onion in a row at one end of the flatbread. Place zucchini next to it in another row. Add another row of onion and another zucchini and end with another row of onion. Add chopped parsley over the top and the remaining Parmesan cheese over the top.
Place in oven and bake about 20 minutes.
The amounts don't have to be exact. I used white Naan bread but the recipe called for whole wheat (healthier), which I didn't find in our market. Pita or other flatbread would also work.
Cut into quarters and eat like pizza.