Perfect for a Hunger Games Theme Luncheon

Here's a recipe I used to make often but had forgotten about until just now.  It's been a while, but I'm planning to put it together again this summer.

Pita with Creamy Zucchini
from Student's Vegetarian Cookbook by Carole Raymond

• 1 medium zucchini, shredded
• 1 tsp olive oil
• 1 lg clove garlic, minced
• 1/4 tsp mint, dried (more if fresh)
• 1/2 tsp oregano, dried (more if fresh)
• 1 Tbsp plain yogurt
• salt & pepper
• 1 whole wheat pita bread, split in half

1. Shred the zucchini on the coarse side of a handheld grater with the largest holes.
2. In a medium skillet, heat the oil over medium heat. Saute the garlic, zucchini, mint, and oregano, stirring often, until the zucchini is firm-tender and bright green, about 5 mins.
3. Remove from the heat;  stir in the yogurt. Season with salt and pepper to taste. Scoop the filling into the warm pocket bread halves. 

Yield:  1 serving

This was one of my favorite go-to lunches; I can't believe it been so long since I've made it. Well, forgotten no more, little pita, no more.