Garden Style Pita
|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|
|Grated parmesan cheese||2 Tablespoon|
|Whole wheat pita breads||2 , halved (6 Inch)|
|Boston lettuce leaves||4|
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.