4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
2 tablespoons olive oil
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
Set the oven to 400 degrees Fahrenheit. The zucchini should be put on a baking pan. Spread out into a single layer and drizzle with olive oil before adding 1 teaspoon of salt. Roast for about 30 minutes, stirring halfway through, until well-browned and very tender.
Each pita should be warmed on a grill or griddle until pleasantly toasted but still soft, and then hummus should be poured on each one generously. Each serving should have 1 tablespoon of goat cheese crumbles, 1/4 of the roasted zucchini, roughly 1/2 cup of baby arugula, and 1 tablespoon of almonds that have been finely chopped. Serve with a wedge of lemon.