Greek Olive Pesto And Fried Zucchini Grilled Pitas
August 31, 2018
greek olive pesto and fried zucchini grilled pitas w/marinated feta + garbanzo beans.
Prep
30 mins
Cook
10 mins
Ready-in
40 mins
Ingredients
Marinated Feta (leave This Out For A Vegan Version)
4-6 ounces block feta cut into 1/2 inch cubes
2 sprigs fresh thyme
2 tablespoons fresh basil chopped
1 bay leaf
2 teaspoons black peppercorns
pinch of crushed red pepper flakes
olive oil enough to cover the cheese
Greek Olive Pesto
1/2 cup greek olives I used marinated kalamata and green olives
1/2 cup grated parmesan cheese (swap in nutritional yeast or parsley for a vegan version]
1/4 cup fresh basil
1 clove large garlic
1 pepperoncini optional
1/4 cup olive oil or more depending on the consistency you want your pesto to be
Fried Zucchini
2 zucchinis sliced into 1/4 inch rounds
1 cup large egg use 1/3 coconut milk for a vegan version
3/4 cup Panko bread crumbs use gluten free if needed
2 tablespoons flour use gluten free cornmeal if needed
1/2 cup finely grated parmesan cheese use nutritional yeast for a vegan version
1/4 teaspoon salt + pepper
Sandwiches
4 pita pockets or use gluten free pita or bread if needed
1 cup cooked chickpeas drained + rinsed if using canned
1 cup arugula
1/4 cup sun-dried tomatoes packed in oil oil drained
Instructions
Marinated Feta
- Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar.
- Pour enough olive oil over top so that the oil completely covers the feta.
- Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks.
- Just crumble the feta onto whatever you wish.
Greek Olive Pesto
- In a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend 1 minute.
- With motor running, slowly pour in olive oil until a thick, smooth paste is formed.
- Store in the fridge in a glass jar or bowl until ready to use.
Fried Zucchini
- When you are just about ready to put your pitas together it is time to "fry" the zucchini.
- In a bowl, whisk together the egg and buttermilk. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper.
- Heat a large skillet over medium heat and add olive oil.
- Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere.
- Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side.
- When finished, remove the slices and let drain on a paper towel.
To Assemble The Pitas
- Place a medium skillet over medium heat on the stove.
- Add a drizzle of the oil from the marinated feta or sun-dried tomatoes.
- Add the chickpeas and toss well.
- Cook until the chickpeas are warmed through.
- Pre heat the grill to medium heat.
- Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto, Place a few zucchini slices on top of the pesto and then a handful of chickpeas.
- Add the sun-dried tomatoes and a little sprinkle of marinated feta.
- Carefully place the pockets on the grill and grill for 3-4 minutes per side or until the pockets are warm.
- Remove from the grill and stuff each pocket with arugula and more marinated feta.
- Eat!!
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Recipe Ratings
Rated based on 0 customer reviews
