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4 small zucchini, cut into 1/2 inch thick rounds (about 1 1/2 pounds) 2 Tbsp. 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 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 Last updated: February 25, 2013 | |||||||||||||
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