Recipes for Squash

Veggie Pita Melt


  • 3 whole wheat pita pockets (6 inch)
  • 1 cup sliced, fresh mushrooms
  • 1 medium zucchini, shredded (about 1 1/2 cups)
  • 2 green onions, sliced
  • 1/2 cup shredded Mozzarella or Monterey Jack cheese

Cut each pita 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.

If you are watching carbs, increase vegetable amounts and cook as directed. Drain; sprinkle cheese over top of vegetables and microwave until heated through. Serve as a side dish.