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Veggie Stuffed Pita

Veggie Stuffed Pitas

This recipe can be considered a healthier version of a grilled cheese sandwich, especially if you can find whole grain pitas! 
Total Time20 mins
Course: Main Course
Servings: 12 servings
Author: Smart Snack


  • 2 medium zucchinis 2 1/2 cups, chopped
  • 4 medium carrots 1 1/4 cups, grated
  • 2 cups broccoli chopped
  • 12 ounces low-fat cheddar cheese grated
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 Tablespoons canola oil
  • 12 pitas 6 inch


  • Wash hands with soap and water for 20 seconds.
  • Wash all of the vegetables.
  • Remove the broccoli flowers from stems, cut the flowers into small florets and put them into a mixing bowl. Peel carrots and cut off the ends. Grate carrots and put them into the bowl.
  • Cut the zucchini into quarters and thinly slice. Add the slices to the bowl.
  • Grate the cheese and put it into a separate bowl; set aside. Measure oregano, pepper, garlic powder, onion powder, and mix together; set aside.
  • Heat oil in a skillet. Put the spices in the heated oil and then add the mixture of vegetables to the pan. Stir vegetables with a spoon and sauté for about 5 minutes. When the vegetables are slightly tender, remove the pan from heat.
  • Spoon some of the vegetable mixture into the pita. Top the hot vegetables with 1 ounce grated cheese.


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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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