Veggie Pita Melt
3 (6-inch) whole wheat pita pocket breads
1 cup sliced, fresh mushrooms
1 medium zucchini, shredded, about 1 1/2 cups
2 green onions, sliced
1/2 cup sweet red pepper strips
3/4 cup shredded low-fat mozzarella or Monterey Jack cheese
- Cut each pita bread in half; open each
to form a pocket.
- Combine mushrooms, zucchini, onions and
red pepper. Microwave on high, uncovered, 3 minutes or until
just tender, stirring once. Drain. Stir in cheese.
- Divide filling among breads. Place on
paper towel-lined platter; cover with paper toweling. Microwave
on high 2 to 3 minutes or until filling is heated and cheese
starts to melt, rotating dish once.
Makes 6 servings
Recipe provided courtesy Idaho Wheat Commission
