Veggie Stuffed Pita
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Ingredients
- 2 zucchinis (medium, 2 1/2 cups chopped)
- 4 carrots (medium, 1 1/4 cups grated)
- 2 cups broccoli (chopped)
- 12 ounces cheddar cheese, low-fat
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons vegetable oil
- 12 mini pitas (whole wheat, 4 inch across)
Instructions
- Wash hands with soap and water.
- Wash vegetables.
- 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, and onion powder; 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 sauté 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.
Nutrition
| Calories | 163 |
|---|---|
| Protein | 11 g |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 6 mg |
| Sodium | 319 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Wellness Ways Resource Book University of Illinois Extension Service