Name: Turkey-Zucchini Patty, Roast Pepper & Lemon-Feta Yogurt Pita Pockets
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 6 cloves garlic; 1.02 kg ground turkey; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 3 red bell peppers; 1 ½ medium red onions; 6 whole grain pitas; 3 medium zucchini squash; black pepper; chili powder; cumin, ground; extra virgin olive oil; Italian seasoning; salt

Turkey-Zucchini Patty, Roast Pepper & Lemon-Feta Yogurt Pita PocketsTurkey-Zucchini Patty, Roast Pepper & Lemon-Feta Yogurt Pita Pockets — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

6 cloves garlic

1.02 kg ground turkey

1 ½ lemons

1 ½ cups plain Greek yogurt

3 red bell peppers

1 ½ medium red onions

6 whole grain pitas

3 medium zucchini squash

black pepper

chili powder

cumin, ground

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel, halve, and medium dice onions. Trim, seed, and medium dice bell peppers. Divide between two baking sheet pans.

Trim and quarter 1 ½ of the zucchini squashes lengthwise, then slice crosswise into ¼-inch thick pieces. Add to the baking sheets with the onion and pepper. (Reserve the other 1 ½ zucchini squashes for the patties.)

Peel and mince garlic. Sprinkle over the veggies, then drizzle with oil and season with spices. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't need to be fully heated) and roast, stirring halfway through, until veggies are tender, 18-20 minutes. Remove from oven.

Meanwhile, coarsely grate the remaining zucchini squashes and place in a large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the zucchini along with turkey and spices. Mix with your hands until well combined.

Using a ¼-cup measure, form turkey mixture into ½-inch thick patties. Place on a large plate.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the patties and cook, flipping once, until golden and cooked through, about 8 minutes. Remove from heat.

Meanwhile, zest and juice lemons into a medium bowl.

Peel and mince additional garlic. Add to the bowl with the lemon along with feta, yogurt, Italian seasoning, and salt. Stir to combine the sauce and set aside.

Cut pitas in half and carefully open the pockets. Spread each pocket with yogurt sauce, then stuff with roasted veggies and patties.

To serve, divide pita pockets between plates. Enjoy!

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