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In recent years, plant-based recipes have surged in popularity, appealing to health-conscious consumers and culinary adventurers alike. Among these, the Zesty Zucchini Pita Pockets stand out as a delightful option that combines fresh, vibrant ingredients with a satisfying texture. Perfect for a light meal, snack, or even a picnic treat, these pita pockets are not only easy to prepare but also packed with nutritional benefits. Whether you’re a seasoned home cook or just beginning to explore the world of plant-based cuisine, this recipe offers a delicious way to enjoy wholesome flavors.

Zucchini Pita Pockets

Discover the vibrant flavors of Zesty Zucchini Pita Pockets, a delightful plant-based dish perfect for any meal. Filled with fresh zucchini, protein-packed quinoa, and optional creamy feta, these pita pockets are easy to prepare and customizable. Enjoy the crunch of fresh vegetables and aromatic spices in every bite. Ideal for light lunches, snacks, or picnics, this recipe is not only delicious but also packed with nutrition, offering a wholesome way to embrace healthy eating.
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Ingredients
  

2 medium zucchinis, grated

1 teaspoon salt

1 cup cooked quinoa

1/2 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley

1/4 cup chopped red onion

1/2 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Freshly ground black pepper, to taste

4 whole-wheat pita pockets

1 cup plain Greek yogurt (for serving)

Lemon wedges (for garnish)

Instructions
 

Prep the Zucchini: Begin by placing the grated zucchini into a colander and evenly sprinkle it with 1 teaspoon of salt. Allow it to rest for about 15 minutes. This process helps to draw out excess moisture. After 15 minutes, rinse the zucchini thoroughly under cold water, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.

    Cook the Filling: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing them together for approximately 2-3 minutes or until the onion becomes translucent and fragrant.

      Combine Ingredients: Once the onion and garlic are ready, incorporate the grated zucchini, diced red bell pepper, cooked quinoa, ground cumin, smoked paprika, and freshly ground black pepper into the skillet. Stir the mixture well and cook for an additional 5-7 minutes, stirring occasionally to ensure even heating, until the zucchini is tender and the flavors meld together.

        Add Cheese and Herbs: Remove the skillet from the heat. Gently fold in the crumbled feta cheese (if using) and the freshly chopped parsley. Mix everything until well combined, taking a moment to adjust the seasoning with extra salt or pepper if needed.

          Stuff the Pita: To prepare the whole-wheat pita pockets, warm them in a dry skillet for 1-2 minutes on each side until they are soft and pliable. Carefully open each pita and generously stuff it with the flavorful zucchini filling.

            Serve: Arrange the stuffed pita pockets on a serving platter. Offer a dollop of plain Greek yogurt on the side for dipping or topping, along with lemon wedges for a bright, zesty finish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: For a vibrant display, garnish the platter with additional parsley and lemon wedges. Serve with an extra bowl of Greek yogurt alongside for guests to add as much as they desire!