1 c. fresh mushrooms, sliced
1 c. zucchini, sliced
1 tbsp. butter
4 pita or pocket breads
1 firm tomato, sliced
4 slices Monterey Jack cheese
Alfalfa sprouts, drained

Saute mushrooms and zucchini in butter for 5 minutes. Split pita bread and divide mushroom mixture evenly among 4 breads. Top each with a slice of tomato and cheese. Run under broiler just long enough to melt cheese. Can top with sprouts, if desired. Top with other half of pita bread. Can also add sliced, cooked chicken breast. Serves 4.