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Charred Zucchini and Halloumi Pitas

Quick-seared zucchini and halloumi tucked into warm pitas with minty yogurt and cucumber.

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Warm pita stuffed with charred zucchini, halloumi, cucumber, and herbs

Photo by Dovile Ramoskaite on Unsplash

This is the kind of dinner that saves the middle of the week: hot pan, quick vegetables, and a salty cheese that does not need much dressing up.

If you have children at the table, let everyone build their own pita.

Why it works

  • Halloumi brings enough richness that the meal still feels satisfying without meat.
  • Minty yogurt cools the charred edges of the zucchini.
  • Everything can be prepped while the pan heats.

Recipe card

Charred Zucchini and Halloumi Pitas

Quick-seared zucchini and halloumi tucked into warm pitas with minty yogurt and cucumber.

Prep15 mins
Cook12 mins
Total27 mins
Serves4 servings

Ingredients

  • 2 medium zucchini, cut into half-moons
  • 8 ounces halloumi, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 4 pita breads
  • 1/2 cup Greek yogurt
  • 1 tablespoon chopped mint
  • 1/2 cucumber, diced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method

  1. Mix the yogurt with mint, lemon juice, and a pinch of salt.
  2. Heat a skillet or grill pan over medium-high heat. Toss the zucchini with olive oil, cumin, salt, and pepper.
  3. Cook the zucchini until charred in spots and tender, about 5 to 6 minutes.
  4. Sear the halloumi in the same pan until golden on both sides, about 1 to 2 minutes per side.
  5. Warm the pitas, then fill with yogurt, zucchini, halloumi, and cucumber.

Notes

  • Add sliced tomatoes if you have them.
  • These are best assembled just before eating so the pitas stay soft.

Nutrition is not calculated on Harbor & Herb and should be treated as a general home-cooking estimate rather than precise data.

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