4 small zucchini, cut into 1/2 inch thick rounds (about 1 1/2 pounds)
2 Tbsp. olive oil
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
Method of Preparation:
1. Preheat oven to 400 degrees. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 tsp. salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway.
2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping Tbsp. hummus. Top each piece with 1 Tbsp. crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 Tbsp. coarsely chopped almonds. Serve with a lemon wedge.
Calories: 354 per serving-1 pita, Total fat: 16 grams, Saturated Fat: 3 grams, Total Carbohydrates: 46 grams, Protein: 13 grams, Fiber: 9 grams