Zucchini, Avocado, and Pomegranate Salsa

Preparation

1. Step 1

   Preheat the oven to 425°F. Toss zucchini with oil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Spread zucchini in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown, about 25 minutes. Transfer sheet to a wire rack; let zucchini cool completely. (Leave oven on.)

   Step 2

   Transfer zucchini to a medium bowl. Add onion, avocado, pomegranate seeds, feta, lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; gently stir to combine. Refrigerate 30 minutes (up to 2 hours).

   Step 3

   Cut pitas in half; split each half into 2 half-moons, and cut each half-moon into 3 triangles. Arrange on a rimmed baking sheet. Lightly coat both sides with cooking spray. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake, flipping once, until pale golden brown, about 5 minutes. Serve with salsa. The pitas can be stored in an airtight container at room temperature up to 3 days.

2. Fit to eat recipe

   Step 4

   Per serving (1/3 cup Salsa, 6 Chips)

   Step 5

   Calories: 162

   Step 6

   Saturated fat: 1g

   Step 7

   Unsaturated fat: 6g

   Step 8

   Cholesterol: 1mg

   Step 9

   Carbohydrate: 21g

   Step 10

   Sodium: 287mg

   Step 11

   Protein: 4g

   Step 12

   Fiber: 5g