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In the realm of quick and healthy meals, few dishes can rival the refreshing appeal of Zesty Zucchini Pita Pockets. This delightful recipe combines the crispness of fresh vegetables with the satisfying chew of pita bread, making it a perfect choice for lunch or a light dinner. The harmonious blend of flavors and textures in this dish offers a delightful culinary experience that caters to both taste buds and nutritional needs.

Zucchini Pita Pockets

Discover the refreshing delight of Zesty Zucchini Pita Pockets, a quick and healthy meal that combines the crunch of fresh vegetables with the chewiness of pita bread. This easy recipe showcases zucchini's versatility and nutritional benefits while making a perfect lunch or light dinner. Sautéed with onions, garlic, and bell peppers, and complemented by herbs and optional feta, these pockets pack a flavorful punch. Enjoy in under 30 minutes!
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon black pepper

1 cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

½ cup crumbled feta cheese (optional)

4 whole wheat pitas

Greek yogurt or tzatziki sauce, for serving

Instructions
 

Prepare the Zucchini: Place the grated zucchini in a colander, sprinkle with salt, and let it sit for about 10 minutes. This will help draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove any remaining water.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until they become translucent.

      Add Zucchini and Spices: Add the drained zucchini, diced red bell pepper, cumin, smoked paprika, and black pepper to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender and cooked through. Remove from heat.

        Incorporate Fresh Ingredients: Stir in the halved cherry tomatoes and chopped parsley, allowing the residual heat from the mixture to soften the tomatoes slightly. If using, fold in the crumbled feta cheese gently.

          Warm the Pitas: While the filling cools slightly, warm the pitas in a dry skillet over medium heat or directly on the stovetop for about 30 seconds on each side until soft.

            Assemble the Pita Pockets: Carefully split each warmed pita in half to create pockets. Fill each pita generously with the zucchini mixture.

              Serve: Drizzle Greek yogurt or tzatziki sauce inside each pocket, and serve immediately while warm.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4