Veggie Stuffed Pita

Preparation Time: 30 Minutes
2 zucchini (2 ½ cups), chopped 4 carrots (1 ¼ cus), grated 2 cups broccoli, chopped 12 oz low fat cheddar cheese ½ teaspoon oregano ¼ teaspoon black pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder 2 Tablespoons vegetable oil 12- 6 inch whole wheat mini-pitas
Wash vegetables. Remove broccoli from stems, cut the flowers into small florets and put into mixing bowl. Peel and grate carrots. Put into mixing bowl. Slice the zucchini into thin slices and quater. Put into mixing bowl. Grate the cheese and put into seperate bowl. Mix all the spices (oregano, pepper, garlic powder, onion powder) together in seperate bowl. Heat oil in a skillet. Add the spices frist to the oil and than the vegetables. Satute for about 5 minutes. When the vegetables are slightly tender, remove from heat. Spoon into pita and top the hot vegetables with 1 ounce of grated cheese.
Serves: 12
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 250 Total Fat: 5g Saturated Fat: 1.5g % of Calories from Fat: 18% Protein: 13g		Carbohydrates: 37g Cholesterol: 5mg Dietary Fiber: 4g Sodium: 510mg

Recipe courtesy of the University of Illinois Extension Service.
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