Summer Squash Gyros with Tzatziki Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
198 kcal
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Course
Dinner
-
Cuisine
Middle Eastern
Summer Squash Gyros with Tzatziki Recipe
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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
Tzatziki:
- 1 Greek yogurt organic whole milk, brand Stonyfield
- lemon juice juice from 1/2 lemon
- 1 cucumber trimmed and shredded, Persian
- 1 tablespoon parsley Italian, minced
- Pinch salt
Gyros:
- 4 Pita bread pockets
- 2 to 3 summer squash ends trimmed and sliced lengthwise
- olive oil
- salt
- 2 cucumber diced, Persian
- 1 pint cherry tomato halved
- lemon juice juice from 1 lemon
- salt
- Pinch crushed red pepper
- 1 tablespoon parsley Italian, minced
- 1 teaspoon mint minced
- arugula microgreen or regular arugula
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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