Serves 12
201 cal · 23 min
Veggie Stuffed Pita
Recipe GLPR703f215efc8fc4
Wholesome whole wheat pita pockets filled with a warm sauté of fresh broccoli, carrots, and zucchini, seasoned with aromatic herbs and topped with melted low-fat cheddar cheese. A satisfying vegetarian main dish that's nutritious and delicious.
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Ingredients
2 cups fresh broccoli florets, chopped
15 baby carrots or 4 medium carrots, cut into bite-size pieces
2 medium zucchini, sliced and quartered
12 ounces low-fat cheddar cheese, shredded
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons vegetable oil
12 (4-inch) whole wheat mini pitas
Directions
Wash your hands with soap and water. Rinse all vegetables thoroughly under clean running water and pat dry.
Prepare the broccoli by removing florets from the stems and chopping them into small, bite-size pieces. Transfer to a large mixing bowl.
Cut carrots into bite-size pieces and add them to the bowl with the broccoli.
Slice the zucchini into thin rounds, then cut each round into quarters. Add the zucchini pieces to the bowl with the other vegetables.
Shred the low-fat cheddar cheese and place it in a separate small bowl; set aside.
In a small bowl, combine the oregano, black pepper, garlic powder, and onion powder. Mix these seasonings together until evenly blended.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the blended seasonings to the hot oil and stir constantly for about 30 seconds to bloom the spices.
Add the chopped vegetables from the mixing bowl to the skillet. Stir well with a wooden spoon to coat all vegetables with the seasoned oil.
Sauté the vegetables over medium heat, stirring occasionally, for about 5 minutes until they are just tender-crisp. Vegetables should still have slight resistance when pierced with a fork.
Remove the skillet from heat once the vegetables have reached your desired tenderness.
Carefully open each whole wheat pita along one edge to create a pocket. Divide the hot sautéed vegetable mixture evenly among all 12 pitas, spooning about 1/4 cup of vegetables into each pocket.
Top each filled pita with approximately 1 ounce of the shredded cheddar cheese. The residual heat from the vegetables will warm and slightly soften the cheese. Serve immediately while warm.
