Time: 45 min.

This quick appetizer with succulent greens and zucchini is filling, nutritious, and bursting with vibrant flavors and textures. Top toasted flatbreads with hummus, then top with baked zucchini slices, fresh arugula, creamy goat cheese, and crunchy chopped almonds. This Mediterranean-inspired appetizer is perfect for both a hearty snack and a glass of wine.

Ingredients:

• 4 small zucchinis, sliced ​​into 1cm thick rounds (about 0.7 kg)
• 2 tbsp. l. olive oil
• 4 whole grain pitas without cavities
• 1/3 cup ready hummus
• 1/4 cup crumbled goat cheese
• 2 cups arugula
• 1/4 cup chopped almonds
• 1 lemon, quartered, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

zucchini, pita, hummus, goat cheese, arugula, almond, lemon

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Preparation:

Step 1
• Preheat the oven to 200°C (400°F). Place the zucchini on a baking sheet. Drizzle with olive oil, then sprinkle with 1 teaspoon of salt; toss well and spread into a single layer. Roast, stirring occasionally, until tender and cooked through, about 30 minutes.
Step 2
• Grill or fry the pitas until crisp but still soft, and spread each with 1 heaping tablespoon of hummus. Top with 1 tablespoon of crumbled goat cheese, 1/4 of the baked zucchini, about 1/2 cup of arugula, and 1 tablespoon of coarsely chopped almonds. Serve with a lemon wedge.

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