1 medium zucchini 1 teaspoon of olive oil 1 large clove garlic, minced 1/4 teaspoon of dried mint 1/2 teaspoon of dried oregano 1 tablespoon of plain nonfat yogurt salt and pepper 1 whole wheat pita bread, cut in half
Shred the zucchini on the coarse side of a handheld grater with the largest holes. In a medium skillet, heat the oil over medium heat. Sauté the zucchini, garlic, mint, and oregano, stirring often, until the zucchini is firm tender and bright green, about 5 minutes. Remove from the heat, stir in the yogurt. Season with salt and pepper. Scoop the filling into the warm pita bread halves. Makes one serving
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