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

zucchini,

olive oil

Kosher salt

round, pocketless whole-grain pita

hummus

goat cheese

baby arugula

almonds

lemon, quartered,

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. 

This has become a go-to for me. Seems so simple but the flavors come together so well. Especially good on garlic naan!

Surprisingly delicious! The almonds provided a nice crunch to compliment the soft zucchini. I used naan instead of pita.

Love it on a cauliflower pizza crust.  Added Kalamata, artichoke, red pepper flakes, minced garlic and roasted asparagus. Yum

Simple and delicious. I sprinkled on some dried basil and a pinch of crushed red pepper flakes.

I absolutely loved this. The flavor was great, and all the different textures were nice. Added some pepper to the zucchinis before roasting them, and roasted for 35 minutes at 375. I had cut them on the thicker side, so burning wasn't an issue and they turned out great. I skipped the cheese to keep the recipe vegan, but it was still delicious. 

Light and perfect summer lunch! <div> </div>

Delicious! I loved the mix of flavors. I added crispy prosciutto for some additional protein. Agreed with the other commenters who said 30 minutes was too long for the zucchini. I did 10 and it was perfect! 

Super easy and came out great! I don’t like goat cheese so I switched it for feta. 

Easy and delicious - used black garlic hummus and spinach instead of arugula. Served with a quinoa salad.

This was surprisingly very filling and delicious! To add a little more flavor, I chose half baby spinach and half arugula, added lemon juice to it as well as the pepper, salt, and olive oil. I also went for garlic hummus! I kept the time and temp for the zucchini that the directions said and loved it! I will definitely be making again! 

I love this recipe! Super easy to make.     You can use a flavored hummus for a little extra flavor. Katie Lee’s original hummus is great too! I will definitely keep this in the rotation, especially when I am looking for something quick!

I love this recipe.  We have added it to our regular repertoire. Its is also fun to try new variations with different toppings and hummus. 

The mix of flavors was delicious. I didn't add almonds due to allergies. I felt that the zucchini was too mushy after cooking close to 30 minutes. Next time I will cook for 10 minutes as suggested in another review. Also, My  ( pocketed) pita bread  started feeling mushy midway through the sandwich ( I couldnt find pocketless). Next time I'll either use only the top or bottom half of the pita or use tortilla bread and get it really crisp. Also, the arugula was hard to find and was pretty limp (on sale getting old). Next time I'll use baby spinach which I love and is much easier to find.

Unexpectedly delicious. The arugula is better if you toss it first with lemon juice and olive oil to wilt a bit while the breads are heating. Even skeptical family members enjoyed this. A great alternative to Friday night pizza.

Much better than expected. My family really enjoyed this. Very easy to make.

This recipe is one of my all-time favorites! The blend of flavors is amazing, the goat cheese and arugula are the perfect touch. I usually make my own hummus to go with it. My favorite is cilantro jalapeno hummus. The recipe is really simple and quick, you can throw it together while the zucchini is roasting: 2 16 oz cans chickpeas/garbanzo beans, drained and rinsed 2 cups roughly chopped cilantro 2 tbsp minced garlic 1/4 cup nice olive oil juice of 2 limes 3 jalapenos, seeded and diced 3/4 tsp salt 1/2 tsp cumin Just add all of the above to a food processor and blend until smooth! I like to add a little chili powder for an extra kick. Anyway, just a tip in case someone is looking for a new and fun hummus recipe to use with these flatbreads! They really are delicious, don't skip any of the ingredients, it's the perfect formula.

Yummy, healthy, and easy!!!!  Decided the arugula is not my fave, but I've never had so much zucchini in my life.  We used garlic hummus, which I think gave it a little extra kick of flavor, and added some shredded chicken on top.  A GREAT  and QUICK weeknight meal!!!

I was amazed at how much flavor this had.   I was just looking for a few recipes that would be easy and relatively healthy, and thought this looked promising.   It really exceeded my expectations, and I've been pushing these of guests whenever possible.   These are great!

I love this recipe! It's delicious and easy to make. The zucchini tastes wonderful. I could eat it right off of the baking sheet. I did not use almonds, because I didn't have any on hand. I also used feta instead of goat cheese. This is a keeper!

Very, very fast, easy and healthy recipe. I'm a meat eater, so I felt like it was lacking some flavor, but I will try it again with seasoned ground turkey next time. Another downside to this meal is that it's an ideal leftover food.

Delicious!  I used hummus with artichoke hearts and spinach in it.  Also used whole wheat flatbread instead of pita.  The slightly toasted whole wheat added to the nutty flavor of the hummus.  Omitted the almonds because I didn't have any.  My advice, layer the hummus, cheese, and arugula first and put in the oven for a minute or two to slightly wilt the arugula, then layer the zucchini on top.

This dish was fascinating. You'd never think it would work, but then you have the creaminess of the goat cheese, the nuttiness of the hummus, and nice crunch of the pita, the peppery bite of the argula, and the juiciness of the zucchini..it just all really works! We sauteed our zucchini and put some chili powder on it to wake it up a tad. We also skipped the almonds. It was cheap, fast, and made us feel great afterwards. Wonderful!

I turned this recipe into a salad. I didn't use pita bread.   Arugula, zucchini, almonds, and goat cheese went into one dish and I put some hummus (I added sesame seeds to it into another dish. It was a "DIY" salad.   It was very well liked and people even asked if they can have some to go. (This was a dinner, not a restaurant

Fantastic, easy and healthy. I used spinach and fat-free feta cheese crumbles, instead of arugula and goat's cheese. I used whole wheat tortillas, I put then in a 400 degree oven for 5 minutes and they started to crisp up. I roasted my zucchini for 10 minutes at 400 degrees and it was perfect. I have made this recipe a few times now, and shared with friends who all rave about it! Next time I will try roasting some slivers of sweet peppers along with the zucchini. I definitely recommend this awesome recipe.

Loved it...Super easy to make!! Used Whole Grain Naan instead of pitas because it was onsale and it was delicious

We used spinach instead of arugula, and had spinach&amp;artichoke humus - this turned out really well. We'll be using this recipe again very soon. 

Pleasantly surprised on how tasty this was - has some killer flavor.

I enjoyed this easy lunch recipe very much. I did use feta cheese instead of goat cheese and added oregano and cayenne. Delish!

Fantastically delicious! And so easy, will definitely put this on my "go to" recipe list.

Absolutely delicious, and extremely easy!

roasted zucchini flatbread with hummus, arugula, goat cheese, and almonds

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Author : Food Network Kitchen

Ingredients

Instructions

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