Grilled Zucchini & Halloumi Pitas

a recipe photo of the Grilled Zucchini & Halloumi Stuffed Pitas — Photo:
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Egg-Free No Added Sugar

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Grilled Zucchini & Halloumi Pitas pair 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!

This sandwich is good cold, which is perfect if you want to make it ahead and pack it for work or a picnic.
You can make the yogurt dressing up to one week in advance.
Patting down the cheese before adding oil or grilling helps get nice grill marks on it. We also recommend letting the cheese grill undisturbed until it releases on its own. But don’t cook it for too long, as it can dry out.
You can substitute the zucchini with grilled bell peppers or portobello mushrooms. And instead of halloumi, you can use paneer or panela.

Nutrition Notes

If you’ve never had halloumi cheese, this is a wonderful way to try it! Like other types of cheese, halloumi is a good source of protein and calcium. How much of each, and the amount of sodium and fat in halloumi, depends on the brand and the type of milk it’s made with—it can be made with cow, sheep and/or goat milk.
Zucchini is a low-carb vegetable packed with vitamins, minerals, fiber and antioxidants. It’s an excellent source of vitamin C and a good source of potassium, magnesium and folate. Zucchini has been linked to a healthier heart, skin, bones and eyes.
Whole-wheat pita bread is made from the whole wheat kernel. This means that it maintains most of its nutritional value and fiber. Compare this to refined-wheat bread, which has had the fibrous layers of the kernel removed and then vitamins and minerals added back into the flour to fortify it.

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Ingredients

1 cup whole-milk plain strained (Greek-style) yogurt
1/4 cup finely chopped fresh mint
1 medium clove garlic, grated
1 (8-ounce) block halloumi cheese, cut lengthwise into 4 planks and patted dry
1 small zucchini, cut into 3 (about ½-inch-thick) planks
1 tablespoon canola oil, plus more for grilling
1/4 teaspoon ground pepper
2 (6½-inch) whole-wheat pita rounds, halved crosswise
1/2 cup finely chopped tomato

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).

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
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.

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

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

What is halloumi?

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.
What can you do with leftover grilled halloumi?

You can use leftovers sliced for sandwiches, substitute it for mozzarella in a caprese salad or swap it for feta in a tossed salad with Kalamata olives. It makes an excellent addition to a cheese platter when accompanied by something sweet to offset the salt and tang of the cheese, such as fruit spreads: fig, blackberry or even tomato.
Why is halloumi grillable?

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.
What can I serve with Grilled Zucchini & Halloumi Pitas?

We would serve this with something refreshing like our Smashed Cucumber Salad with Lemon & Cumin or Grilled Watermelon, Grilled Peaches or other sliced fruit.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

EatingWell.com, June 2024

Nutrition Facts (per serving)

463	Calories
23g	Fat
40g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 pita half
Calories 463
% Daily Value *
Total Carbohydrate 40g	15%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 24g	48%
Total Fat 23g	30%
Saturated Fat 9g	47%
Cholesterol 52mg	17%
Vitamin A 133Âµg
Vitamin C 7mg	8%
Vitamin D 0Âµg
Vitamin E 2mg	12%
Folate 64Âµg
Vitamin K 10Âµg
Sodium 707mg	31%
Calcium 387mg	30%
Iron 2mg	13%
Magnesium 57mg	14%
Potassium 360mg	8%
Zinc 3mg	26%
Vitamin B12 2Âµg
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.