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In today's fast-paced world, finding a healthy, delicious, and quick meal can often feel overwhelming. Enter Zucchini Pita Pockets—a vibrant vegetarian dish that is not only packed with nutrients but also bursting with flavor. This recipe is perfect for lunch, dinner, or even a snack, providing a delightful way to incorporate more vegetables into your diet. With simple ingredients and easy preparation, these pita pockets will become a staple in your kitchen. Let’s dive into the details of this recipe and discover why it’s a must-try!

Zucchini Pita Pockets

Discover the deliciousness of Zucchini Pita Pockets, a quick and nutritious vegetarian dish that fits seamlessly into any meal. Packed with fresh ingredients like zucchini, cherry tomatoes, and feta cheese, these pita pockets are easy to customize and make the perfect healthy option for busy days. Enjoy the vibrant flavors and textures while nourishing your body with essential vitamins. A delightful, versatile recipe to try today!
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Ingredients
  

2 medium zucchinis, grated

1 cup cherry tomatoes, quartered

1/2 cup red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

4 whole wheat pitas

1 cup hummus (store-bought or homemade)

Extra virgin olive oil, for drizzling

Instructions
 

Prep the Zucchini: In a large bowl, toss the grated zucchini with 1/2 teaspoon salt and let it sit for about 10 minutes. This will draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel to remove as much water as possible.

    Mix the Filling: In the same bowl, combine the drained zucchini, cherry tomatoes, red onion, feta cheese, parsley, garlic powder, oregano, salt, and pepper. Mix until well combined. Taste and adjust seasoning if necessary.

      Prepare the Pitas: Preheat a non-stick skillet over medium heat. If desired, lightly toast the pita bread for about 1-2 minutes on each side until warm and slightly crispy.

        Assemble the Pockets: Cut each pita bread in half to create pockets. Open each pocket and spread a generous tablespoon of hummus inside.

          Fill the Pockets: Spoon the zucchini filling into each pita pocket, being careful not to overfill them. Drizzle a small amount of olive oil over the filling for added flavor.

            Serve: Arrange the filled pita pockets on a platter. Optionally, serve with a side of additional hummus and fresh veggies for dipping.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings