Description
Crispy Zucchini Pita Pockets are a delightful meal that combines warm, soft pita bread with a golden, seasoned zucchini filling. This nutritious dish is packed with vegetables and is quick to prepare, making it ideal for busy nights or family gatherings.
Ingredients
Scale
2 large Fresh Zucchini, grated and squeezed dry
4 pockets Whole Wheat Pita Bread
1/2 cup Chickpea Flour
1 teaspoon Garlic Powder
1/2 teaspoon Dried Oregano
1/2 teaspoon Sea Salt
2 tablespoons Olive Oil
1/4 cup Fresh Parsley, finely chopped
1/2 cup Greek Yogurt or Tahini
1 tablespoon Lemon Juice
Instructions
- Prepare the Zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel
- Mix the Filling: In a large bowl, combine the dried zucchini, chickpea flour, garlic powder, oregano, sea salt, and fresh parsley, stirring until a thick batter forms
- Form the Patties: Divide the mixture into small portions and flatten them into thin patties
- Cook the Filling: Heat 1 tablespoon of Olive Oil in a skillet over medium-high heat and sear the patties for about 4 minutes on each side, or cook in an air fryer at 375°F for 10-12 minutes, flipping halfway through
- Warm the Pitas: Gently warm the pita bread in the oven or on a dry skillet and slice in half
- Assemble: Spread Greek yogurt or tahini inside each pocket, add the crispy zucchini patties, and include fresh greens or sliced cucumbers if desired
- Serve: Plate the Crispy Zucchini Pita Pockets immediately while warm
Notes
Ensure that the zucchini is very dry for a crispy texture.
Preheat the pan or air fryer before cooking the patties.
Avoid overcrowding the pan to allow proper browning.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg