Garden Style Pita Recipe
Ingredients
1 tablespoon CRISCO® Vegetable Oil
2 cups diagonally sliced zucchini
2 cups diagonally sliced yellow squash
1/8 teaspoon dried basil leaves
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 (6 inch) whole wheat pita breads, halved
Boston lettuce leaves
Directions
Heat Crisco® Oil in large skillet on medium-high heat.
Add zucchini and yellow squash.
Cook and stir 7 to 8 minutes or until tender.
Add basil, salt and pepper.
Toss to mix.
Remove from heat.
Sprinkle with Parmesan cheese.
Line pita pocket with lettuce.
Spoon about 1/2 cup vegetable mixture into each pocket.
Add zucchini and yellow squash.
Cook and stir 7 to 8 minutes or until tender.
Add basil, salt and pepper.
Toss to mix.
Remove from heat.
Sprinkle with Parmesan cheese.
Line pita pocket with lettuce.
Spoon about 1/2 cup vegetable mixture into each pocket.
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