Mini White Pizzas with Vegetables

I have decided to join my sister and her friends in their cookbook challenge this month. Every month, they choose a recipe from a cookbook that they already own, prepare it, and blog about it/ rate it. It just sounded like too much fun the I couldn't help but join in!

For my first post, I chose a recipe from Cooking Light's Fresh Food Fast: Weeknight Meals. As most of my friends know, I'm not really much of a meat eater, so I chose a recipe from the "Meatless Main" section.

Mini White Pizzas with Vegetables

Cast of Characters:

- 4 whole wheat pitas

- Olive oil-flavored cooking spray

- 1 medium zucchini, thinly sliced

- 1/4 cup thinly sliced red onion, separated into rings (I cut mine into quarters so they were easier to spread out evenly on the pita)

- 1/4 tsp black pepper (I don't like pepper, so I left this out)

- 1/8 tsp salt (left this out too)

- 1/2 cup light garlic and herb spreadable cheese (like Alouette Light)

- 6 Tbsp shredded Asiago cheese

Directions:

1. Preheat broiler

2. Place pitas on a baking sheet; broil for 3 minutes

3. Heat a nonstick skillet over medium0high heat; coat pan with cooking spray. Add zucchini, onion, pepper, and salt; saute 3 minutes or until vegetables are crisp-tender.

4. Spread 2 Tbsp of the garlic and herb spreadable cheese on each pita. Top each pita evenly with sauted vegetables and top with Asiago cheese.

5. Broil for 3 more minutes or until edges are lightly browned and cheese is melted.

After making these, I officially have a new dinner favorite! They didn't take longer than 20 minutes to make and they were so delicious. They're also pretty healthy!

Nutritional Info:

Calories: 290

Fat: 10 g

Carbs: 33 g

Protein: 15 g

Servings of fruit/ veggies: 1