Ingredients

serves 6; makes about 2 cups

　　2 zucchini (about 1 pound), trimmed and cut into 1/2-inch dice (about 3 1/2 cups)

　　1 tablespoon extra-virgin olive oil

　　1 teaspoon finely chopped fresh oregano

　　3/4 teaspoon coarse salt

　　Freshly ground pepper

　　1/4 cup finely chopped red onion

　　1 avocado, halved, pitted, peeled, and cut into 1/4-inch dice (about 1 cup)

　　1/2 cup pomegranate seeds

　　1 tablespoon crumbled feta cheese

　　1 tablespoon fresh lime juice

　　3 whole-wheat pitas (6 inches each)

　　Olive oil cooking spray

　　

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.

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.