Zucchini and Tomato Pita Pizzas

Total Time
16 min
5 min
11 min


whole wheat pita(s)

4 small, 6-inch each

olive oil

1 tsp

uncooked zucchini

1 medium, halved lengthwise and thinly sliced

table salt

¼ tsp

black pepper

¼ tsp

garlic clove(s)

1 clove(s), medium, minced

dried oregano

½ tsp

fresh cherry tomato(es)

16 medium, halved


8 medium, Kalamata variety, sliced

crumbled feta cheese

¼ cup(s)

shredded part-skim mozzarella cheese

¼ cup(s)

uncooked scallion(s)

1 medium, thinly sliced


  1. Preheat broiler.
  2. Place pitas on baking sheet. Broil 5 inches from heat until lightly browned, 30–60 seconds on each side. Maintain broiler temperature.
  3. 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.
  4. Arrange zucchini mixture evenly on pitas. Top with cherry tomatoes and olives; then sprinkle with feta and mozzarella.
  5. Broil 5 inches from heat until cheeses are melted, about 1 minute. Sprinkle with scallion; then cut each pita into 4 wedges.
  6. Serving size: 1 pizza

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