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Heat a grill pan over medium heat until very hot, about 5 minutes. Meanwhile, combine yogurt, mint and garlic in a small bowl.
Gently toss halloumi and zucchini with oil and pepper in a medium bowl until just coated. Brush the grill pan with additional oil. Cook halloumi, uncovered and turning once, until grill marks appear on both sides, about 4 minutes total. Remove to a cutting board. Add zucchini to the pan; cook, turning once, until lightly charred and tender-crisp, about 6 minutes total. Cut the halloumi and zucchini into bite-size pieces (about 1 cup each).
Spread 2 tablespoons yogurt mixture inside each pita half; fill with ¼ cup halloumi, ¼ cup zucchini and 2 tablespoons tomato. Drizzle with about 2 tablespoons yogurt mixture. Repeat the process with the remaining pita halves, yogurt mixture, halloumi, zucchini and tomato. Additional reporting by Carrie Myers, M.S. and Linda Frahm