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 Ingredients in this batch included 1 lb. reduced fat pork sausage, and 1 lb. spicy chicken sausage; grated zucchini drained; finely minced parsley, 3 cloves garlic, finely diced onion and pita breads. |
 Serve baked sausage and zucchini pita sandwiches with Tzatziki or other yogurt sauce. |
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Of course pork would not be on the Middle East menu, and I have never seen a meatball kofta mixture featuring zucchini, but this is a spinoff I created to use up summer zucchini. The diameter of pita breads will determine the yield, but generally one recipe (2 pounds of meat) makes ten to twelve 6-inch Kaftas, or six to eight 8-inch. One serving is equal to one half pita bread (or the whole pita sandwich for hungry folks) but I estimated a yield of 12 servings for sake of the nutrient information panel. These baked sandwiches freeze well and are great for a quick microwaved snack or lunch. See pictorial of stuffing and baking these posted on my Kofta (Kofta) Pita Sandwich recipe on this site (click under Useful Links below at left.) Serve with Tzatziki or other yogurt sauce.
Ингредиенты
- 2 1/2 cups grated zucchini (drain 30 minutes then squeeze out excess water)
- 2 cups curley parsley minced (about 1-2 bunches)
- 1 medium onion, chopped fine
- 2-3 cloves garlic, minced
- 2 pounds sausage (I use Jimmy Dean Reduced-fat Pork Sausage or any combination of poultry and/or pork sausage, spicy or plain)
- Salt, Pepper (optional - depends how spicy sausage is)
- 8 or more pita breads, 6-8 inch diameter, white or whole wheat
- Tzatziki or other yogurt sauce (optional)
Инструкции
- In a large bowl mix together zucchini, parsley, onions, garlic, sausage, and (optional) salt and pepper thoroughly.
- Microwave pita bread for 10 seconds or until soft enough to open and separate (snip an edge of bread with kitchen shears to open, and pull top and bottom halves apart leaving one small edge together.) If the top and bottom stick together any place, just work around it as a tear here and there is OK.
- Fill bottom half of pita with 1/2 to 3/4 cup meat mixture, or sufficient amount to make a layer 1/4 inch thick. Cover with top and press down lightly to squeeze filling and make thickness uniform from center to edges.
- Place on lightly greased large baking sheet close together (I get about 3 of these at once on the baking pan and have been known to cut them in half to fit more on the pan).
- Bake at 350 degrees for 30-35 minutes, flipping sandwiches over at intervals twice during baking (this is very important to get nice crusty evenly browned sides on sandwich.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 181 | 76% |
| Total Fat 20.11g | 25% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.16g | |
| Cholesterol 54mg | 18% |
| Sodium 484mg | 20% |
| Potassium 266mg | 8% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.78g | 1% |
| Protein 11.83g | 19% |
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