Instructions:

Yield: 1 recipe

2 tsp Olive oil
Water
3 cup Thinly sliced red onions
2 tsp Red wine vinegar
1 tsp Julienned orange zest
1 cup Thinly sliced zucchini
4 ea (1-ounce) pita breads
1 tbsp Plus 1 teaspoon chopped cilantro

Heat 1 teaspoon oil and 1/4 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 tbsp water and remaining 1 tsp 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.