Yield: 1 Recipe
|2 teaspoons||Olive oil|
|3 cups||Thinly sliced red onions|
|2 teaspoons||Red wine vinegar|
|1 teaspoon||Julienned orange zest|
|1 cup||Thinly sliced zucchini|
|4 eaches||(1-ounce) pita breads|
|1 tablespoon||Plus 1 teaspoon chopped cilantro|
Heat 1 teaspoon oil and ¼ cup water in large nonstick skillet; add onion. Cook over low heat, covered, 30 minutes. Stir in vinegar and orange zest; cook, uncovered, 10 minutes, or until all liquid is absorbed.
Preheat oven to 400F. Coat baking sheet with vegetable oil spray. In a small bowl, combine zucchini, 1 tb water and remaining 1 ts oil; toss to coat.
Arrange pitas on prepared baking sheet; top each with one-fourth of the zucchini slices; bake 8 minutes. Spoon one-fourth cooked onion on each pita; bake 6 minutes. Sprinkle each pita with one-fourth of the cilantro. Bake 2 minutes.
"Weight Watchers Complete Cookbook & Program Basics", Posted by Michael Rooney