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. ...
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 prepared pita, 1/12 of recipe
202
Calories
11g
Protein
20g
Carbs
9g
Fat
3g
Fiber
3g
Sugar
311mg
Sodium
Saturated Fat 4 g · Cholesterol 22 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
broccoli, chopped
2 cups
baby carrots or 4 regular
15
zucchinis
2 medium
low-fat cheddar cheese
12 ounces
oregano
1/2 teaspoon
black pepper
1/4 teaspoon
garlic powder
1/4 teaspoon
onion powder
1/4 teaspoon
vegetable oil
2 tablespoons · or oil of your choice
(4-inch) whole wheat mini pitas
12
Instructions
- 1
Wash hands with soap and water.
- 2
Wash vegetables.
- 3
Remove the broccoli flowers from stems, cut the flowers into small florets, and put into mixing bowl.
- 4
Chop carrots into bite size pieces, add to into mixing bowl.
- 5
Slice the zucchini into thin slices. Cut each slice into quarters and put into bowl.
- 6
Grate the cheese and put into a separate bowl.
- 7
Measure oregano, pepper, garlic powder, and onion powder; mix together.
- 8
Heat oil in a large skillet over medium heat. Put the spices in the heated oil and then add the mixture of vegetables to the pan. Stir vegetables with a wooden spoon and sauté about 5 minutes. When the vegetables are slightly tender, remove from heat.
- 9
Spoon vegetable mixture into the pita. Top the hot vegetables with 1-ounce grated cheese.
Source: USDA MyPlate Kitchen · Wellness Ways Resource Book University of Illinois Extension Service
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