Greek Olive Pesto and Fried Zucchini Grilled Pitas with Marinated Feta and Chickpeas
Try this Greek Olive Pesto and Fried Zucchini Grilled Pitas with Marinated Feta and Chickpeas recipe.
Try this Greek Olive Pesto and Fried Zucchini Grilled Pitas with Marinated Feta and Chickpeas recipe.
- 2 sprigs fresh thyme
- pinch of crushed red pepper flakes
- 1/4 teaspoon salt + pepper
- 1/4 cup fresh basil
- 1 cup arugula
- 2 teaspoons black peppercorns
- 1 pepperoncini (optional)
- 3/4 cup panko bread crumbs (use gluten free if needed)
- 2 tablespoons flour (use gluten free cornmeal if needed)
- 1 leaf
- 2 tablespoons fresh basil (chopped)
- 2 inch zucchinis (sliced into 1/4- rounds)
- 4-6 ounces block feta (cut into 1/2 inch cubes)
- olive oil (enough to cover the cheese)
- 1/2 cup greek olives (i used marinated kalamata and green
- 1/2 cup grated parmesan cheese (swap in nutritional yeast
- 1 clove large garlic
- 1/4 cup olive oil (or more depending on the consistency y
- 1 cup large egg (use 1/3 coconut milk for a vegan versi
- 1/2 cup finely grated parmesan cheese (use nutritional ye
- 4 pita pockets or [homemade pitas | https://www.half
- 1 cup cooked chickpeas (drained + rinsed if using canne
- 1/4 cup sun-dried tomatoes packed in oil (oil drained)
- Carbohydrate 0.939780000059365 g
- Cholesterol 0 mg
- Fat 0.0744100000143371 g
- Fiber 0.416650001263699 g
- Protein 0.285190000070566 g
- Saturated Fat 0.0153945000009185 g
- Serving Size 1 1 PITAS (8g)
- Sodium 1.27900000008961 mg
- Sugar 0.523129998795666 g
- Trans Fat 0.012253000002733 g
- Calories 4 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- Preheat 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!!
A Taste of Greece: My Simple Grilled Pita Pocket Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the constant hum of household chores. But I refuse to let my hectic schedule compromise the quality of family dinners. I’ve always believed that even the simplest meals can be extraordinary with a little creativity and a touch of love. That's where this Greek Olive Pesto and Fried Zucchini Grilled Pita recipe comes in – a lifesaver on busy weeknights, yet bursting with vibrant flavors and textures.
The beauty of this recipe lies in its adaptability. It's incredibly easy to customize to your liking. Don't have sun-dried tomatoes? Use roasted red peppers instead! Not a fan of chickpeas? A sprinkle of crumbled halloumi cheese adds a salty, delicious element. The core of the dish is about fresh, Mediterranean flavors – the creamy pesto, the crunchy zucchini, the salty feta, and the warmth of the grilled pita. It's a symphony of textures and tastes, satisfying even the most discerning palates.
One of my favorite things about this recipe is its preparation method. Many of the components can be prepped ahead of time. I often marinate the feta and prepare the pesto on the weekend, storing them in the refrigerator for easy access during the week. The zucchini frying is also quick and straightforward, and the final grilling of the pitas takes only a few minutes. This allows for efficient meal prep, especially beneficial on hectic weeknights.
The entire process is a testament to my belief that cooking doesn't have to be complicated to be delicious. It's about utilizing fresh ingredients, building flavors strategically, and most importantly, embracing the joy of creating something nourishing and delightful for your loved ones. It's the perfect example of making the most of simple, accessible components, transforming them into something truly special. Each bite is a little journey, taking you to the sun-drenched shores of the Mediterranean, even if just for a few minutes in your own kitchen.
This recipe isn't just about the food; it's about the experience. The act of creating something delicious for my family, watching them relish every bite, and sharing laughter and stories around the dinner table—that's the magic I cherish most. This recipe has become a staple in our house, and I hope it finds its way into yours, too. It is a culinary embrace of simplicity and satisfaction, proving that extraordinary meals can be achieved even amidst the chaos of a busy life.
Beyond its convenience and flavor, this recipe also highlights the importance of healthy, fresh ingredients. I try my best to source locally grown vegetables whenever possible, and using quality olive oil is non-negotiable in my kitchen. This recipe is a tribute to the wholesome goodness of Mediterranean cuisine, offering a delightful and nourishing meal that's both satisfying and wholesome. The combination of fresh vegetables, lean protein, and healthy fats creates a balanced meal perfect for a busy lifestyle.
So, the next time you're feeling overwhelmed by the demands of your day, remember this simple recipe. It's a reminder that even amidst the chaos, you can create something beautiful, delicious, and nourishing. It's a symbol of balance and harmony, blending simplicity with sophistication and creating a meal that is both easy to prepare and exceptionally flavorful. It's a culinary testament to the power of fresh ingredients and simple techniques, showcasing the beauty of Mediterranean cuisine. Give it a try, and let the aroma of Greece fill your kitchen!
