You are here

Garden Style Pita

Healthycooking's picture
Ingredients
  Vegetable oil 1 Tablespoon (Crisco Brand)
  Diagonally sliced zucchini 2 Cup (32 tbs)
  Diagonally sliced yellow squash 2 Cup (32 tbs)
  Dried basil leaves 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 2 Tablespoon
  Whole wheat pita breads 2 , halved (6 Inch)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Bread
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.367855
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 641 Calories from Fat 237

% Daily Value*

Total Fat 28 g42.4%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1276.6 mg53.2%

Total Carbohydrates 79 g26.3%

Dietary Fiber 15.6 g62.3%

Sugars 14.5 g

Protein 30 g60.6%

Vitamin A 82.3% Vitamin C 148.6%

Calcium 44.7% Iron 30.5%

*Based on a 2000 Calorie diet

Garden Style Pita Recipe