Summer Squash Gyros with Tzatziki is a great vegetarian alternative for grilling during the summer. Smoky vegetables are wrapped up in a pita with tzatziki, onions, cucumbers, tomatoes, and micro greens to make a quick, delicious, filling meal for any time you want to grill.
These gyros are filled with tzatziki (which I forgot how much I loved), grilled summer squash, arugula microgreens, tomatoes and cucumbers. It is so simple and delicious and it tastes light and refreshing.
Oh and I grilled the summer squash on a grill pan because I wasn’t feeling starting up the whole grill just to cook some vegetables. But if you have a propane grill, then by all means—do it!
What is Tzatziki?
Tzatziki is a sauce usually found in Middle Eastern cooking. It’s made from salted yogurt that’s been strained and mixed with cucumbers and herbs and salt. It’s perfect of grilled foods or anything you need to add some brightness to.
How to Make Tzatziki:
- Shred. Shred the persian cucumbers and set aside.
- Prep the rest. Chop up the parsley and juice the lemon.
- Mix! Mix it all together with the greek yogurt. Taste for salt, season if necessary, then place in the refrigerator for the flavors to marry while you prepare the rest of the meal.
How to Make Summer Squash Gyros:
- Make the salad situation. Chop up the cucumbers, tomatoes, and onion. Season with lemon juice, salt, parsley, and mint. Set aside while you grill the squash.
- Prep the squash. Trim the ends and slice lengthwise.
- Grill! Brush the grill with some olive oil to prevent sticking and grill for 2-3 minutes per side You want to see grill marks and make sure the squash is cooked through.
- Heat the pitas. While the squash grills, warm up the pita in the oven.
- Assemble the gyros. Spread some tzatziki on a pita then top with the grilled squash, seasoned veggies, and micro greens.
- 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
- 4 pita pockets
- 2 to 3 summer squash, ends trimmed and sliced lengthwise
- Olive oil
- 2 Persian cucumbers, diced
- 1 pint of cherry tomatoes, halved
- Juice from 1 lemon
- Pinch of crushed red pepper
- 1 tablespoon minced Italian parsley
- 1 teaspoon minced mint
- Bunch of microgreen arugula OR regular arugula
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.
Did you make this recipe? Let me know on Instagram!
Looking for more summer recipes? Here are some of my favorites:
- Summer Picnic
- Summer Veggie Mac and Cheese
- Strawberry Shortcakes with Elderflower
- Summer Squash Queso Fundido
- Summer Squash Tacos