Kevin and I are headed to France at the end of the week where we will eat plenty of croissants, baguettes, cheese and macarons. Until then, I’ve been making an effort to lighten things up and this roasted zucchini flatbread has made the perfect weeknight meal!
Zucchini and yellow squash tend to be abundant this time of year and thankfully they are some of the most versatile vegetables, especially for healthy cooking! I like to incorporate roasted summer squash into dishes like frittatas, tacos, and flatbreads.
Zucchini is a great source of fiber and antioxidants including Vitamin C. It also contains the phytonutrients lutein and zeaxanthin which help promote healthy eyesight.
We always have a batch of homemade hummus on hand which serves as the base of this flatbread and provides some plant-based protein. The arugula keeps it light and fresh while the goat cheese adds the perfect touch of creaminess.
I will be taking a week off from the blog while we are in France, but feel free to follow along on Instagram! Au Revoir!
- 2 small zucchini, sliced
- 1 Tablespoon olive oil
- pinch of salt and black pepper
- 2 pieces of naan or whole wheat pita
- ¼ cup hummus
- ¼ cup goat cheese, crumbled
- 1 cup arugula
- Preheat oven to 400 degrees. Spread the sliced zucchini onto a baking sheet. Drizzle with olive oil and add a pinch of salt and black pepper.
- Bake for 30 minutes or until lightly browned and tender, flipping halfway through. Remove from the oven and let cool slightly.
- Warm the naan or pita bread in the oven for a few minutes or until lightly toasted.
- Spread a few tablespoons of hummus on each flatbread. Top with zucchini, arugula, and goat cheese.