Zucchini and Roasted Red Bell Pepper Pita

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 369.4
  • Total Fat: 12.3 g
  • Cholesterol: 16.4 mg
  • Sodium: 462.0 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 14.7 g

View full nutritional breakdown of Zucchini and Roasted Red Bell Pepper Pita calories by ingredient
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Submitted by: KARLEE2255

Number of Servings: 1


    1 small zucchini, sliced
    1 sweet red bell pepper, medium
    1 whole white Pita, sliced in half
    1 T olive oil for frying
    1 Lemon
    shredded mozarella cheese, 1 oz.
    Salt and pepper to taste


Buy roasted red bell peppers in a jar to make everything a little easier.


Slice the pepper in half, remove seeds, and fibrous interior. Place under broiler for approx. 5 minutes until the skin bubbles and turns black. Cover with a slightly damp towel for five minutes. Heat olive oil in a large skillet. Sautee zucchini over medium heat in olive oil until the zucchini is softened and slightly browned. While zucchini is cooking, rub the blackened skin from the pepper and slice. Add the pepper to the zucchini and stir. Season to taste. Just before removing from heat, cut the lemon in half and squeeze the juice onto the mixture. Stuff the pitas with the veggie mixture. Sprinkle cheese into the pitas. Use a knife and fork with this.
Makes 1 serving.


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