Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

By LEP04

Ingredients

• 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
• 2 tablespoons olive oil
• Kosher salt
• 4 round, pocketless whole-grain pita
• 1/3 cup prepared hummus
• 1/4 cup crumbled goat cheese
• 2 cups baby arugula
• 1/4 cup chopped almonds
• 1 lemon, quartered, for serving

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.

2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

Per serving: Calories 354; Total Fat 16 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total Carbohydrates: 46 grams; Fiber: 9 grams; Cholesterol 8 milligrams; Sodium 656 milligrams;