Ingredients
- 3-4 medium zucchini (cut into spears)
- 1-2 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp cumin
- ¼ tsp chili powder
- 1 pint cherry tomatoes (cut in half)
- 1 tbsp balsamic vinegar
- seeds of 1/2 pomegranate
- salt
- pepper
Instructions
- Preheat the oven to 425°. Line a sheet pan with parchment paper
- In a bowl, toss the zucchini spears with the oregano, cumin, chili powder and a pinch of salt and pepper. Place on the sheet pan, and roast for 6 minutes
- Turn the zucchini spears over, and add the cherry tomatoes. Roast for 4-6 minutes, or until the zucchini is cooked through, but still firm
- Remove from the oven, toss with the balsamic vinegar and pomegranate seeds, and serve over hummus either warm or at room temperature
Notes
Serve with warmed pita bread Makes four servings
Nutrition Facts
Zucchini Hummus Entrée
Amount per Serving
Calories
79
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
42
mg
2
%
Potassium
704
mg
20
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
341
IU
7
%
Vitamin C
37
mg
45
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.