Zucchini Hummus Entrée
assortment of vegetables next to bowl of hummus
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Course: Dinner
Cuisine: Mediterranean
Keyword: Healthy, Legumes, Vegetables, Vegetarian
Servings: 4 servings
Calories: 79kcal
Author: Chef Bill Collins

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.
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