Name: Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
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

Directions

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.

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

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