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.
2. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet.
3. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer.
4. Roast until browned and very tender, about 30 minutes, stirring halfway through.
5. 2.
6. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus.
7. 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.
8. Serve with a lemon wedge.

zucchini, olive oil, kosher salt, pita, goat cheese, baby arugula, almonds, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-zucchini-flatbread-with-hummus-arugula-goat-cheese-and-almonds-recipe.html (may not work)