Half Baked Harvest · by Tieghan Gerard★ 4.5 (9)

Greek Olive Pesto and Fried Zucchini Grilled Pitas w/Marinated Feta + Garbanzo Beans.

Name: Greek Olive Pesto and Fried Zucchini Grilled Pitas w/Marinated Feta + Garbanzo Beans.
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Yield: 4, 4 PITAS
Cuisine: mediterranean
Ingredients: 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); 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); 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; 4 pita pockets or [homemade pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/]; 1 cup cooked chickpeas (drained + rinsed if using canned); 1 cup arugula; 1/4 cup sun-dried tomatoes packed in oil (oil drained)

NUTRITION · PER SERVING100M COOK

CAL 45%·PRO 64%

CARBS 66G29% OF CAL

6G FIBER54G OTHER7G TOTAL SUGAR

FAT 57G57% OF CAL

15G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Greek olive pesto and fried zucchini stuffed in grilled pita with marinated feta and chickpeas. A substantial vegetable-forward sandwich with Mediterranean flavors.

mainmediterraneansandwichbeansshellfishvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

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)
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)
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
4 pita pockets or [homemade pitas | https://www.halfbakedharvest.com/traditional-greek-pita-bread/]
1 cup cooked chickpeas (drained + rinsed if using canned)
1 cup arugula
1/4 cup sun-dried tomatoes packed in oil (oil drained)

At a glance

PER SERVING · TIME 100M

CAL 45%·PRO 64%

CARBS 66G29% OF CAL

6G FIBER54G OTHER7G TOTAL SUGAR

FAT 57G57% OF CAL

15G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 30m
Cook: 10m
Sodium: 1626mg
Total sugar: 7g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 475mg
Calcium: 459mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 30M
SODIUM: 1626MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Greek Olive Pesto and Fried Zucchini Grilled Pitas w/Marinated Feta + Garbanzo Beans.

Nutrition & ingredients

Ingredients

At a glance