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Veggie Pita Melt

3 (6-inch) whole wheat pita pocket breads
1 cup sliced, fresh mushrooms
1 medium zucchini, shredded, about 1 1/2 cups
2 green onions, sliced
1/2 cup sweet red pepper strips
3/4 cup shredded low-fat mozzarella or Monterey Jack cheese

1. Cut each pita bread in half; open each to form a pocket.
2. Combine mushrooms, zucchini, onions and red pepper. Microwave on high, uncovered, 3 minutes or until just tender, stirring once. Drain. Stir in cheese.
3. Divide filling among breads. Place on paper towel-lined platter; cover with paper toweling. Microwave on high 2 to 3 minutes or until filling is heated and cheese starts to melt, rotating dish once.

Makes 6 servings

Recipe provided courtesy Idaho Wheat Commission