Veggie Stuffed Pitas
This recipe can be considered a healthier version of a grilled cheese sandwich, especially if you can find whole grain pitas!
Servings: 12 servings
Ingredients
- 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
Instructions
- 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.
Notes
