RECIPE: Zucchini & Tomato Pita Pizzas
There seems to be a zucchini theme going on here two weeks in a row! If your kids aren’t into the pureed zucchini soup Nat made last week, they might be more receptive to eating this veg on top of a pizza. We can’t make any guarantees (we have some over here that will eat it and some that won’t), but doesn’t everything taste better when it’s on a pizza?
This super easy WW recipe only takes 16 minutes to make. It’s so simple that the kids can help prepare it…although that may cause some delays 😜 The recipe makes one pizza that can serve four people, and it’s 4 smart points for green, blue and purple. Try it out and let us know what you think!
Ps. If you have any picky eaters, just take off the toppings they don’t like and add them to your slice. Problem solved 😉
INGREDIENTS
4 small, 6-inch whole wheat pitas
1 tsp olive oil
1 medium, uncooked zucchini - halved lengthwise and thinly sliced
¼ tsp table salt
¼ tsp black pepper
1 medium garlic cloves - minced
½ tsp dried oregano
16 medium, fresh cherry tomatoes - halved
8 medium, Kalamata variety olives - sliced
¼ cups crumbled feta cheese
¼ cups shredded part-skim mozzarella cheese
1 medium, uncooked scallions - thinly sliced
DIRECTIONS:
Preheat broiler.
Place pitas on baking sheet. Broil 5 inches from heat until lightly browned, 30–60 seconds on each side. Maintain broiler temperature.
Heat oil in large nonstick skillet over medium heat. Add zucchini, salt, and pepper and cook, stirring frequently, until zucchini is tender, about 2 minutes. Add garlic and oregano and cook, stirring constantly until fragrant, 30 seconds.
Arrange zucchini mixture evenly on pitas. Top with cherry tomatoes and olives; then sprinkle with feta and mozzarella.
Broil 5 inches from heat until cheeses are melted, about 1 minute. Sprinkle with scallion; then cut each pita into 4 wedges.