Close
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Grilled Zucchini & Halloumi Pitaspair smoky, salty cheese with crisp-tender zucchini, stuffed inside whole-wheat pitas. If you like tzatziki, you’ll love the mint yogurt spread that adds just the right amount of creaminess. This, along with the freshness of the tomatoes. provides a nice balance in flavors and textures.
This is one vegetarian sandwich that packs in protein and fiber to fill you up and power you through the rest of your day. Don’t be afraid to make extra to pack for tomorrow’s lunch—this hot sandwich is just as good cold. Check out our expert tips for crafting your sandwich, along with nutrition info.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1cupwhole-milk plain strained (Greek-style) yogurt1/4cupfinely choppedfresh mint1mediumclove garlic, grated1(8-ounce) blockhalloumi cheese, cut lengthwise into 4 planks and patted dry1smallzucchini, cut into 3 (about ½-inch-thick) planks1tablespooncanola oil, plus more for grilling1/4teaspoonground pepper2(6½-inch)whole-wheat pitarounds, halved crosswise1/2cupfinely choppedtomato
Cook Mode(Keep screen awake)
Ingredients
1cupwhole-milk plain strained (Greek-style) yogurt
1/4cupfinely choppedfresh mint
1mediumclove garlic, grated
1(8-ounce) blockhalloumi cheese, cut lengthwise into 4 planks and patted dry
1smallzucchini, cut into 3 (about ½-inch-thick) planks
1tablespooncanola oil, plus more for grilling
1/4teaspoonground pepper
2(6½-inch)whole-wheat pitarounds, halved crosswise
1/2cupfinely choppedtomato
Directions
Heat a grill pan over medium heat until very hot, about 5 minutes. Meanwhile, combine yogurt, mint and garlic in a small bowl.
Gently toss halloumi and zucchini with oil and pepper in a medium bowl until just coated. Brush the grill pan with additional oil. Cook halloumi, uncovered and turning once, until grill marks appear on both sides, about 4 minutes total. Remove to a cutting board. Add zucchini to the pan; cook, turning once, until lightly charred and tender-crisp, about 6 minutes total. Cut the halloumi and zucchini into bite-size pieces (about 1 cup each).
Spread 2 tablespoons yogurt mixture inside each pita half; fill with 1/4 cup halloumi, 1/4 cup zucchini and 2 tablespoons tomato. Drizzle with about 2 tablespoons yogurt mixture. Repeat the process with the remaining pita halves, yogurt mixture, halloumi, zucchini and tomato.
Grill MethodPreheat 1 side of a gas grill to high (450°F to 500°F). Brush the grates with oil. Place zucchini on the oiled grates on the lit side of the grill; cook, uncovered, until slightly softened and grill marks form, 1 to 2 minutes per side. Transfer the zucchini to the unlit side; cook, uncovered, until tender, about 2 minutes. Meanwhile, place halloumi on oiled grates on the lit side; cook, covered, until grill marks form, 1 to 2 minutes per side. Proceed with the recipe.
Grill Method
Preheat 1 side of a gas grill to high (450°F to 500°F). Brush the grates with oil. Place zucchini on the oiled grates on the lit side of the grill; cook, uncovered, until slightly softened and grill marks form, 1 to 2 minutes per side. Transfer the zucchini to the unlit side; cook, uncovered, until tender, about 2 minutes. Meanwhile, place halloumi on oiled grates on the lit side; cook, covered, until grill marks form, 1 to 2 minutes per side. Proceed with the recipe.
Frequently Asked Questions
It’s a popular semi-hard cheese from Cyprus, made with sheep’s or goat’s milk or a combination of both. The flavor can be described as a cross between mozzarella and feta with a salty kick and a hint of tang. When halloumi is produced in the United States or Canada, it will be labeled halloumi-style or grillable cheese.
The cheese’s high melting point makes it one of the best for grilling or frying. The inside gets soft as it cooks, the outside browns and crisps. It’s a low-acidic cheese that contains an extensive network of milk proteins, which allows it to maintain its shape during high-heat cooking.
We would serve this with something refreshing like ourSmashed Cucumber Salad with Lemon & CuminorGrilled Watermelon,Grilled Peachesor other sliced fruit.
EatingWell.com, June 2024
Rate ItPrint
Nutrition Facts(per serving)463Calories23gFat40gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
