Roasted Zucchini Flatbread With Hummus Arugula Goat Cheese And Almonds Recipes

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AVOCADO TOAST WITH GOAT CHEESE & TOMATO RECIPE - (4.3/5)



Avocado Toast with Goat Cheese & Tomato Recipe - (4.3/5) image

Provided by á-161932

Number Of Ingredients 9

1 avocado, peeled and pit removed
1 teaspoon lemon juice
1 teaspoon mint, chopped
Small pinch chili flakes
4 slices bread, for toast
1 tomato, sliced
1 ounce goat cheese, crumbled
Salt and pepper
4 eggs, optional

Steps:

  • Mash avocado in a small bowl. Mix in lemon juice, chopped mint and chili flakes. Toast bread and spread avocado mix on each slice. Top with slices of tomato, sprinkle with goat cheese. Season with salt and pepper. You can add fried egg if you like.

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE & ALMONDS RECIPE - (4.4/5)



Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese & Almonds Recipe - (4.4/5) image

Provided by mahto

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 400°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. 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.

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS



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

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 354 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 656 milligrams, Carbohydrate 46 grams, Fiber 9 grams, Protein 13 grams, Sugar 4 grams

ROASTED ZUCCHINI FLATBREAD WITH HUMMUS, ARUGULA, GOAT CHEESE, AND ALMONDS



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

How to make Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Per serving: Calories 354; Total Fat 16 grams; Saturated Fat: 3 grams; Protein: 13 grams; Total Carbohydrates: 46 grams; Fiber: 9 grams; Cholesterol 8 milligrams; Sodium 656 milligrams;

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