We used whole wheat pita rounds to help with portion control and to speed up the cook time. For a Greek-inspired flavor variation, substitute hummus for the spreadable cheese.
4 (6-inch) whole wheat pitas
Olive oil-flavored cooking spray
1 medium zucchini, thinly sliced
1/4 cup thinly sliced red onion, separated into rings
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
6 tablespoons shredded Asiago cheese
How to Make It
Place pitas on a baking sheet; broil 3 minutes.
Heat a nonstick skillet over medium-high heat; coat pan with cooking spray. Add zucchini, onion, pepper, and salt; sauté 3 minutes or until vegetables are crisp-tender.
Remove pitas from oven, and spread 2 tablespoons garlic-and-herbs spreadable cheese over each pita. Top evenly with vegetables and Asiago cheese. Broil 3 minutes or until edges are lightly browned and cheese melts.