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Baked Potato with Hummus, Zucchini & Lemony Tomato Cucumber Salad

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 1

Ingredients
  

  • 1 medium-large yukon gold potato (or one medium-small russet)
  • 1/3 cup hummus
  • 1 teaspoon extra virgin olive oil
  • 3/4 cup small-dice zucchini
  • Crushed red pepper flakes, to taste
  • 1/2 cup halved cherry or sungold tomatoes
  • 1/2 cup diced English cucumber (with skin and seeds)
  • 2 tablespoons chopped or torn fresh basil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • Pink sea salt, to taste

Instructions
 

  • Heat oven to 425 degrees. Prick the potato a few times with a fork. Bake directly on the middle rack for 40 minutes or until tender.
  • When the potato is almost done baking, saute the zucchini in a medium-small nonstick skillet over medium heat in the oil until tender. Season with red pepper flakes to taste.
  • While the zucchini is sauteing, fold the tomatoes, cucumber, basil, lemon juice and zest, oregano, salt, and pepper together.
  • Place the potato in a medium-large bowl, then split. Season with salt and pepper. Top with the hummus. Spoon the zucchini over the hummus, followed by the tomato salad.