Zucchini & Corn Pesto Pitas
These Zucchini & Corn Pesto Pitas have sautéed summer veggies, chickpeas, roasted red pepper pesto, warm pita bread & fresh herbs. A great lunch or dinner idea!
Equipment
Ingredients
FOR THE ROASTED RED PEPPER PESTO
- 1 12-ounce jar roasted red peppers drained and patted dry
- 5 large basil leaves
- 2 cloves garlic peeled
- salt & pepper to taste
- 2 tablespoons sun-dried tomatoes
- 2 tablespoons oil
FOR THE PITAS
- 2 tablespoons oil
- 2 medium zucchini cubed
- 2 cloves garlic minced
- 1 15-ounce can chickpeas drained & rinsed
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 cup corn see notes
- salt to taste
- 6 pitas
- non-dairy yogurt, parsley, fresh basil for serving
Instructions
- Add all of the pesto ingredients to a food processor and pulse until combined. Taste and adjust seasonings as needed. Set aside.
- Heat the oil in a skillet over medium heat. Add the zucchini, chickpeas, onion powder and dried basil. Cook for 5 minutes, stirring frequently. Add the corn (see notes) and toss until heated through. Add salt to taste.
- While the veggies are cooking, toast the pita bread.
- To assemble, spread some pesto on each pita and top with the veggie/chickpea mixture. Sprinkle on some fresh herbs and non-dairy yogurt.
Video
Notes
- I used thawed, frozen corn. If you use fresh corn off the cob, add it at the same time as the zucchini so it has enough time to cook.
- Be sure not to add salt until right before serving. If you add it at the beginning it will draw the water out of the zucchini.
Nutrition
Calories: 358kcal | Carbohydrates: 53g | Protein: 11g | Fat: 12g