Veggie Stuffed Pitas

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Veggie Stuffed Pitas

Servings: 12

Ingredients

  • 2 zucchinis medium, 2 ½ cups, chopped
  • 4 carrots medium, 1 ¼ cups, grated
  • 2 cups broccoli chopped
  • 12 ounces cheddar cheese low-fat
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tablespoons vegetable oil
  • 12 mini pitas 6 inch

Instructions

  • Wash hands with warm, soapy water for 20 seconds.
  • Remove the broccoli flowers from stems, cut the flowers into small florets and put into mixing bowl. Peel carrots and cut off the ends. Grate carrots and put into mixing bowl.
  • Slice the zucchini into thin slices. Cut each slice into quarters and put into bowl.
  • Grate the cheese and put into a separate bowl. Measure oregano, pepper, garlic powder, onion powder and mix together.
  • 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 wooden spoon and saute about 5 minutes. When the vegetables are slightly tender, remove from heat.
  • Spoon 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. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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