2 tsp. cooking oil
cooking spray
1 medium zucchini
1 large portabello mushroom
1 pita bread (6 to 7 inch), cut in half
4 tbs. light mayonnaise
1 medium tomato, thinly sliced
2 or 3 slices Vidalia onion, separated into rings
salt and pepper to taste
Cut the zucchini in half and then slice each half lengthwise into 1/4" slices. Slice the portobello mushroom into 8-10 slices. Spray a medium nonstick skillet with cooking spray and heat 1 tsp. of the cooking oil in the skillet over medium-high heat. Add the zucchini and cook until browned on both sides, about 10 minutes. Remove from skillet and set aside. Add the remaining tsp. of oil to the skillet and saute' the mushroom slices until browned on both sides, about 10 minutes. Remove from skillet and set aside.
Spread 2 tbs. mayonnaise inside each pita bread half. Fill each with the tomato slices, onions, zucchini and mushrooms. Sprinkle with salt and pepper to taste. Makes 2 servings, 4 points each.