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Zucchini and Hummus Pita Sandwiches Recipe

I’m always on the hunt for quick lunches and dinners. Things that are satisfying, moderately healthy and don’t require dirtying lots of dishes.

Zucchini and Hummus Pita Sandwiches Photo

These zucchini and hummus pita sandwiches check all of those boxes and then some.

They’re perfect for busy days when you’re craving something fresh but feel like there’s zero time to make a healthy meal.

My husband and I basically lived off them during the holidays when we were running from one thing to the next.

Zucchini and Hummus Pita Sandwiches Picture

The recipe features herby roasted zucchini, red bell pepper, and onion piled atop warm pita bread smothered in hummus.

A few handfuls of fresh spinach, a sprinkle of salty feta and you’re good to go.

The different flavors and textures meld together for a simple meal that’s light but filling, delicious, and only requires one pan!

Zucchini and Hummus Pita Sandwiches Image

How to Make This Healthy Pita Sandwich Recipe

Get Your Veggies Roasting.

Add the chopped vegetables to a roasting pan and drizzle with olive oil. Sprinkle over the seasonings and toss well.

Cook in a 425°F preheated oven or toaster oven until the vegetables are browned and tender, about 15 minutes.

File 1 - Zucchini and Hummus Pita Sandwiches

You can swap the vegetables depending on what’s in season and/or already in your fridge.

Sliced mushrooms, chopped asparagus, or halved cherry tomatoes would taste great and will cook in the same amount of time.

And if you’re looking to use up any leftover red onion or bell pepper, these spaghetti squash burrito bowls are a little more work but absolutely worth the effort.

Warm Your Pitas.

Once the veggies are ready set them aside and add your pitas to the oven, but only for a minute or two. You don’t want them toasted, just warmed up.

I love a pillowy soft pita and always keep a stack in the freezer.

Zucchini and Hummus Pita Sandwiches Pic

They defrost quickly and are great for making spicy chickpea edamame salad pitas or a cheddar apple pita pizza.

But these ingredients would be equally delicious on a piece of toast or wrapped in a tortilla.

Time to Assemble.

Spread each pita with hummus. Plain, roasted red pepper or garlic hummus are all good options.

Pretty much any flavor (except that chocolate dessert-style hummus) will be tasty.

Then layer on the spinach (arugula, mixed greens or any kind of lettuce), the cooked veggies and lastly the feta.

File 2 - Zucchini and Hummus Pita Sandwiches

For extra protein and a heartier meal, you could add these crispy toaster oven roasted chickpeas, cooked lentils or falafel.

If you’re looking to make this recipe ahead for work lunches, roast the vegetables then store the remaining ingredients separately until you’re ready to assemble. 

Another great lunch idea is this delicious Chicken Shawarma Sandwich.

Zucchini and Hummus Pita Sandwiches Photo

Zucchini and Hummus Pita Sandwiches Recipe

Brie Norris
Zucchini and Hummus Pita Sandwiches are perfect for lunch or an easy weeknight dinner. They’re loaded with healthy vegetables and ready in just 30 minutes!
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Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings 2 1 sandwich
Calories 421.25 kcal


  • 1 Zucchini Squash (5-6 ounces)
  • 0.5 Diced Red Bell Pepper (about half a large pepper)
  • 0.5 Chopped Red Onion (about 1/4 a large onion)
  • 2 Olive Oil
  • 0.25 Dried Oregano
  • 0.25 Dried Thyme
  • 0.25 Garlic Powder
  • Salt and Pepper to taste
  • 2 Whole Wheat Pitas
  • 0.5 Hummus
  • 1.5 Fresh Spinach (2 handfuls)
  • 2 Crumbled Feta Cheese (about 1 ounce)


  • Adjust the cooking rack to the lowest placement and preheat toaster oven to 425°F on the BAKE setting.
  • While the oven preheats, quarter the zucchini lengthwise and then cut into 1/2-inch thick pieces. Cut the bell pepper and onion into 1-inch thick pieces.
  • Add the vegetables to a roasting pan. Drizzle with oil and sprinkle over the oregano, garlic powder, and salt and pepper, to taste. Toss to combine.
  • Roast vegetables for 10 minutes. Carefully remove the pan and stir. Return pan to oven and continue cooking until the vegetables have softened and started to brown, about 5 minutes more. Remove from the toaster oven and set aside.
  • Reduce the temperature to 375°F and warm the pitas by placing them directly on the cooking rack for 1 to 2 minutes.
  • Spread warm pitas with hummus. Layer with spinach, roasted vegetables, and crumbled feta.
  • Dig in!


Calories: 421.25kcalCarbohydrates: 66.88gProtein: 10.75gFat: 10.25gSaturated Fat: 0.5gSodium: 630.38mgFiber: 4.75gSugar: 4.75g
Keyword Baked, Easy, Easy Lunches, Hummus, Lunches, Peppers, Toaster Oven Cooking, Vegetarian, Zucchini
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