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| 2 Teelöffel | olive oil |
| | water |
| 3 Tasse | red onions thinly sliced |
| 2 Teelöffel | red wine vinegar |
| 1 Teelöffel | Julienned orange zest |
| 1 Tasse | zucchini thinly sliced |
| 4 | (1-ounce) pita breads |
| 1 Esslöffel | Plus 1 teaspoon chopped cilantro |
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Heat 1 teaspoon oil and 1/4 cup water in large nonstick skillet; add onion. Cook over low heat, covered, 30 minutes. Stir in vinegar and orange zest; cook, uncovered, 10 minutes, or until all liquid is absorbed.
Preheat oven to 400F. Coat baking sheet with vegetable oil spray. In a small bowl, combine zucchini, 1 tb water and remaining 1 ts oil; toss to coat.
Arrange pitas on prepared baking sheet; top each with one-fourth of the zucchini slices; bake 8 minutes. Spoon one-fourth cooked onion on each pita; bake 6 minutes. Sprinkle each pita with one-fourth of the cilantro. Bake 2 minutes.
"Weight Watchers Complete Cookbook & Program Basics", Posted by Michael Rooney
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