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Recipe of the Week

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



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


  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. 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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