Sunday, February 08, 2009
Pita with Creamy Zucchini
I was telling Diana about this recipe, so I thought I would share it with all of you.
1 small zucchini
1 teaspoon olive oil
1 large clove garlic, minced
1/4 teaspoon dried mint, or about 5 leaves fresh, finely chopped
1/2 teaspoon dried oregano
1 tablespoon plain nonfat yogurt
salt and pepper
1 pita, cut in half
1. Shred the zucchini on the coarse side of a grater (with the largest holes)
2. In small skillet, heat oil over medium heat. Saute zucchini, garlic, mint, and oregano, stirring often until zucchini is firm-tender, about 5 minutes.
3. Remove from heat, stir in the yogurt. Season with salt and pepper. Scoop filling into pita.
Mmmmmmmm
1 small zucchini
1 teaspoon olive oil
1 large clove garlic, minced
1/4 teaspoon dried mint, or about 5 leaves fresh, finely chopped
1/2 teaspoon dried oregano
1 tablespoon plain nonfat yogurt
salt and pepper
1 pita, cut in half
1. Shred the zucchini on the coarse side of a grater (with the largest holes)
2. In small skillet, heat oil over medium heat. Saute zucchini, garlic, mint, and oregano, stirring often until zucchini is firm-tender, about 5 minutes.
3. Remove from heat, stir in the yogurt. Season with salt and pepper. Scoop filling into pita.
Mmmmmmmm
