| GARDEN STYLE PITA |
|
|
|
Serves 41 tablespoon CRISCO Oil 2 cups diagonally sliced zucchini (about 1/2 pound) 2 cups diagonally sliced yellow squash (about 1/2 pound) 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 bread, halved Boston lettuce leaves Heat 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. |
