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Ingredients (4 servings)
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420 g Pitabrot
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400 g Bio-Champignons
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300 g Bio-Zucchini
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1 Stk. Bio-Gurke
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Olivenöl
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Knoblauchpulver, Paprikapulver, Salz, Pfeffer
Preparation
- Clean and quarter the mushrooms, wash the zucchini and cut into small cubes.
- Heat olive oil in a large pan, fry the mushrooms and zucchini briskly for about 8 to 10 minutes and season with garlic powder, paprika, salt and pepper.
- Meanwhile, wash the cucumber, halve it and cut into fine sticks or cubes.
- Briefly warm the pita breads in a toaster or dry pan according to package instructions, cut open and stuff with the warm vegetables and fresh cucumber.
