Ingredients6 6-inch pita bread rounds1 15-ounce can garbanzo beans1 cup Florida tomatoes, chopped1 cup Florida zucchini, chopped1 teaspoon Italian herb seasoning1/2 cup grated low-fat mozzarella cheesePreparation
- Puree beans and spread on each pita.
- Top with tomatoes, zucchini and then seasoning. Sprinkle on the cheese.
- Broil until vegetables begin to brown. Let cool and cut into small pieces.