Garden Style Pita Recipe
Ingredients
| 1 tablespoon CRISCO® Vegetable Oil | ||
| 2 cups diagonally sliced zucchini | ||
| 2 cups diagonally sliced yellow squash | ||
| Dried basil leaves | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 2 (6 inch) whole wheat pita breads, halved | ||
| Boston lettuce leaves | 4 | |
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.
Chef
