This incredible summer wrap hits all the right notes for savoury, creamy, and crispy! Frying breaded zucchini in UP EVOO is the only way.
Dressing/Marinade
1/4 Cup Thyme Agrumato Olive Oil
1/4 Cup Basil Infused Olive Oil
1 1/2 tsps minced garlic
1 tsp dried basil
1/4 tsp red chili flakes
1/4 tsp black pepper
Pinch of salt
1 Tbsp lemon juice
1 tsp Dijon mustard
1 Can of chickpeas (2 Cups)
2 zucchinis (small)
1/3 of a block of Feta cheese
1 package of large or small pitas (depending on how many and how you want to eat them)
1 jar of Stonewall Kitchen Sun-dried Tomato Pesto
2 handfuls of baby spinach or arugula
For Dredging
1-2 Large eggs
1/2 Cup AP Flour
1-2 Cups panko breadcrumbs
EVOO - high phenol for frying
Directions
Add all dressing ingredients to a small mason jar. Seal the lid and shake well to combine and set aside.
For the Feta:
Cut feta into small cubes and place in a small jar or container. Add about half of the dressing to the feta until its well coated. Gently toss and marinate in the fridge for at least an hour.
Zucchini Prep:
Slice each zucchini into 1/4 inch medallions, place on a paper towel-lined tray or plate and sprinkle lightly with salt. Cover them with another layer of paper towel and set aside.
Make a dredging station: a shallow dish for the egg wash, one for flour, and one for bread crumbs.
After the sliced zucchini has sat for 10-20 minutes, dab with the paper towel and begin dredging - flour, egg, then breadcrumbs. Repeat until all are breaded.
Heat a large cast iron skillet on Medium-High heat. Add EVOO and bring up to temperature. Once hot, add 10-12 medallions to the pan and fry for about 4-6 minutes a side until golden brown and slightly soft on the inside. Drain excess oil on a paper toweled plate.
For Chickpeas:
Empty the can of chickpeas into a colander and rinse them well. Heat a non-stick frying pan on Medium heat and add 2 Tbsps of the dressing to the pan. Once hot, add chickpeas to the pan. Stir to coat in the dressing and cook for 5 to 10 minutes until chickpeas are hot and slightly golden. Turn heat to low until zucchini is all ready.
Assembly:
Add a thin layer of the pesto to the pita. Layer on the spinach, then zucchini, feta, and chickpeas. Spoon a drizzle of the remaining dressing on top, wrap it up, and ENJOY!
Total time: 1 hour + 15 min.