- 6 6-inch pita bread rounds
- 1 15-ounce can garbanzo beans
- 1 cup Florida tomatoes, chopped
- 1 cup Florida zucchini, chopped
- 1 teaspoon Italian herb seasoning
- 1/2 cup grated low-fat mozzarella cheese
- Puree beans and spread on each pita.
- Top with tomatoes, zucchini and seasoning. Sprinkle on cheese.
- Broil until vegetables begin to brown. Let cool and cut into small pieces.
Yield 6 servings
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