2 tsp. extra virgin olive oil
1 cup thinly sliced zucchini
3 minced garlic cloves
1 small tomato, chopped
2 tbsp. each fresh chopped basil and chives
1/4 tsp. pepper
1/8 tsp. salt
2 (6-inch) whole wheat pita pocket breads, halved
1/4 cup reduced-fat crumbled feta cheese

Heat oil in a large skillet over medium heat, cook zucchini for 3 minutes. Add garlic the last 30 seconds of cook time. Stir in tomato, herbs, pepper, and salt. Spoon into warmed pitas, sprinkle with feta cheese.

Submitted by: Sherry Monfils