Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta
Try this Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta recipe
Try this Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta recipe
- 2 tablespoons fresh basil chopped
- 1 bay leaf
- 1/4 teaspoon salt + pepper
- 2 sprigs fresh thyme
- 1/4 cup fresh basil
- 1 pinch crushed red pepper flakes
- 1 cup arugula
- marinated feta (leave out for vegan version):
- 4-6 ounces block feta cut into 1/2 inch cubes
- 2 teaspoons black peppercorns
- 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 vegan version)
- 1 large clove 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 large egg (use 1/3 cup 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 vegan version)
- sandwiches:
- 4 pita pockets
- 1 cup cooked chickpeas drained + rinsed if using canned
- 1/4 cup sun-dried tomatoes packed in oil oil drained
- Carbohydrate 38.9377511262717 g
- Cholesterol 16.5000000070081 mg
- Fat 13.5808077581099 g
- Fiber 7.36525125711715 g
- Protein 16.7823371282527 g
- Saturated Fat 4.33318450217347 g
- Serving Size 1 1 Serving (236g)
- Sodium 616.838262745781 mg
- Sugar 31.5724998691546 g
- Trans Fat 1.10810937532561 g
- Calories 335 calories
Step-by-step
- 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. 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 Mediterranean Grilled Pita 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 pickups, homework battles, and the ever-present struggle to keep everyone fed and happy. But even amidst the chaos, I crave moments of culinary creativity, a chance to escape the mundane and transport my family (and myself!) to a different place. This week, that place was Greece.
I’ve always been drawn to the vibrant flavors of the Mediterranean. The sun-drenched images of Greece, with its olive groves and azure seas, inspire me. This recipe, a Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta, perfectly captures that essence. It's surprisingly easy to make, even on a busy weeknight, and the result is a meal that's both satisfying and elegant—a true testament to the fact that delicious doesn't have to be difficult.
The marinated feta, a cornerstone of this recipe, is incredibly simple to prepare. I love the idea of making it ahead of time; it’s a perfect make-ahead component for busy weeknights. The combination of feta, herbs, and olive oil creates a creamy, tangy explosion of flavor that elevates the entire dish. The process is remarkably straightforward: simply combine the cubed feta with thyme, basil, bay leaf, peppercorns, and a touch of crushed red pepper in a jar, submerge it in olive oil, and refrigerate. The longer it marinates, the more intense the flavor becomes, but even an hour is enough to transform ordinary feta into something truly special. It's also wonderfully versatile; I use it as a topping for salads, pasta dishes, or even as a simple snack with crusty bread.
The Greek olive pesto is another star player. I adore its rich, earthy flavor profile. This pesto is incredibly flavorful and it takes only minutes to whip up in a food processor. The combination of olives, Parmesan cheese, parsley, garlic, and pepperoncini creates a unique and delicious flavor profile that pairs perfectly with the feta and the grilled zucchini. I especially love the convenience of making a large batch and storing it in the fridge for later use—a time-saver for those evenings when even five minutes in the kitchen feels like a luxury.
The fried zucchini, with its crisp, golden exterior and tender interior, provides a delightful textural contrast. The breading process is quick and simple; I usually have all the ingredients on hand, and the whole process, from prepping the zucchini to enjoying the finished product, takes less than 20 minutes. The zucchini slices add a touch of freshness and sweetness, beautifully balancing the richness of the other ingredients.
Finally, assembling the pitas is a joy. I love the warmth of the grilled pita bread, slightly charred on the edges. The combination of the creamy pesto, the tender zucchini, the salty feta, the crunchy chickpeas, and the peppery arugula is simply divine. This recipe isn't just a meal; it's an experience, a quick escape to the sun-drenched shores of Greece, all from the comfort of my own kitchen.
This recipe has quickly become a family favorite. My kids, who usually balk at anything remotely resembling a "healthy" meal, devour these pitas. It’s a testament to how flavorful and satisfying a healthy meal can be. The beauty of this recipe lies in its adaptability. It’s easily customizable; you can adjust the ingredients based on your preferences and what you have on hand. Feeling adventurous? Try substituting different herbs, olives, or cheeses. Want to make it vegan? Simply swap out the feta and Parmesan for vegan alternatives. The possibilities are endless. And that's what I love most about it – the freedom to create something delicious and personalized, even on the busiest of days.
So, the next time you're looking for a quick, healthy, and flavorful meal that will transport you to a sun-drenched Mediterranean paradise, give this Greek Olive Pesto & Fried Zucchini Grilled Pitas with Marinated Feta a try. You won't be disappointed. It's a simple pleasure, a taste of Greece, and a reminder that even amidst the chaos of everyday life, there's always time to savor the good things.
