Summer Squash Gyros with Tzatziki Recipe

Name: Summer Squash Gyros with Tzatziki Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 5.3 ounce container of Stonyfield Organic Whole Milk Greek Yogurt; Juice from 1/2 lemon; 1 Persian cucumber; 1 tablespoon minced Italian parsley; Pinch of salt; 4 pita pockets; 2 to 3 summer squash; olive oil; salt; 2 Persian cucumbers; 1 pint of cherry tomatoes; Juice from 1 lemon; salt; Pinch of crushed red pepper; 1 tablespoon minced Italian parsley; 1 teaspoon minced mint; Bunch of microgreen arugula OR regular arugula

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
198 kcal
Course
Dinner
Cuisine
Middle Eastern

Summer Squash Gyros with Tzatziki Recipe

Griffin Phillips

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Quick and easy Summer Squash Gyros with Tzatziki is a great vegetarian alternative for grilling during the summer. Soft pitas are filled with grilled summer squash, fresh herbs and a homemade tzatziki sauce. It’s smoky and super filling. Make these veggie gyros over a grill or on a grill pan in 25 minutes, then serve with homemade Aguas Frescas!

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Ingredients

Servings

Tzatziki:

1 5.3 ounce container of Stonyfield Organic Whole Milk Greek Yogurt
Juice from 1/2 lemon
1 Persian cucumber trimmed and shredded
1 tablespoon minced Italian parsley
Pinch of salt

Gyros:

4 pita pockets
2 to 3 summer squash ends trimmed and sliced lengthwise
olive oil
salt
2 Persian cucumbers diced
1 pint of cherry tomatoes halved
Juice from 1 lemon
salt
Pinch of crushed red pepper
1 tablespoon minced Italian parsley
1 teaspoon minced mint
Bunch of microgreen arugula OR regular arugula

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Instructions

To Make the Tzatziki:

To a medium bowl, add the Stonyfield Greek Yogurt, lemon juice, shredded Persian cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros.

To Make the Gyros:

Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita.
To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint.
Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt.
To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad and a handful of microgreens. If you want to make it extra cute, wrap it in sandwich paper and tie it with a piece of twine.

Equipments used:

Notes

Equipment:
Box Grater | Chef's Knife | Cutting Boards | Stainless Steel Bowls
Grill or grill pan? You can grill the squash over an actual propane grill or use a grill pan like I did. Of course a grill will give you more of a smoky flavor but the pan is much quicker and easier to use!
Don’t cut the squash too thin or too small. Make your slices at least 1/4-inch thick. Any thinner and they will fall apart while grilling. And don’t cut little rounds, slice the squash lengthwise because it will make your life soo much easier!
Cucumbers. If you decide to use regular cucumbers instead of Persian or English cucumbers you will need to add a little bit of salt to the shredded cucumbers, let it sit for 5 – 10 minutes then squeeze out as much water as you can. Otherwise it will make your yogurt sauce too watery.
Other toppings. In addition to the homemade tzatziki sauce and salad serve your veggie gyros with Kalamata olives, crumbled feta cheese or a side of french fries!

Nutrition Information

Show Details

Serving 4g Calories 198kcal (10%) Carbohydrates 41g (14%) Protein 8g (16%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.5g Monounsaturated Fat 0.1g Cholesterol 0.01mg (0%) Sodium 317mg (13%) Potassium 655mg (19%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 988IU (20%) Vitamin C 47mg (52%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 198 kcal

% Daily Value*

Serving	4g
Calories	198kcal	10%
Carbohydrates	41g	14%
Protein	8g	16%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	0.1g	1%
Cholesterol	0.01mg	0%
Sodium	317mg	13%
Potassium	655mg	14%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	988IU	20%
Vitamin C	47mg	52%
Calcium	86mg	9%
Iron	2mg	11%