Veggie Stuffed Pita

Mini whole wheat pitas are stuffed with veggies and topped with cheese. Use family favorite veggies that you have on hand to make this easy lunch or dinner.

• Prep: 20 min
• Cook: 10 min
• Total: 30 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Soy-Free
• Low-Carb

Tags

• quick
• healthy
• savory
• kid-friendly
• comfort food

Ingredients

• 2 cup broccoli (chopped)
• 15 baby carrots
• 2 zucchinis (medium)
• 12 ounce cheddar cheese (low-fat)
• 0.5 teaspoon oregano
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 2 tablespoon vegetable oil
• 12 whole wheat mini pitas (4-inch)

Instructions

1. Remove the broccoli flowers from stems, cut the flowers into small florets, and put into mixing bowl.
2. Chop carrots into bite size pieces, add to into mixing bowl.
3. Slice the zucchini into thin slices.
4. Cut each slice into quarters and put into bowl.
5. Grate the cheese and put into a separate bowl.
6. Measure oregano, pepper, garlic powder, and onion powder; mix together.
7. Heat vegetable oil in a large skillet over medium heat.
8. Put the spices in the heated oil and then add the mixture of vegetables to the pan.
9. Stir vegetables with a wooden spoon and sauté about 5 minutes.
10. When the vegetables are slightly tender, remove from heat.
11. Spoon vegetable mixture into the whole wheat mini pitas.
12. Top the hot vegetables with 1-ounce grated cheddar cheese.

Notes

Substitute green pepper, mushrooms, or onions in place of listed vegetables.

Nutrition (per serving)

• Calories: 201
• Protein: 11.4 g
• Carbohydrates: 19.8 g
• Fat: 8.8 g
• Fiber: 2.8 g
• Sodium: 311 mg
• Saturated Fat: 4 g
• Sugar: 2.5 g
• Cholesterol: 22 mg