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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 Method

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

Method
 

  1. 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.
  2. 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.
  3. While the zucchini is sauteing, fold the tomatoes, cucumber, basil, lemon juice and zest, oregano, salt, and pepper together.
  4. 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.