Print Recipe

Grilled Summer Squash Gyros with Herbed Tzatziki

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4

Ingredients

Tzatziki: 

  • 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 

Gyros: 

  • 4 pita pockets 
  • 2 to 3 summer squash ends trimmed and sliced lengthwise  
  • Olive oil 
  • Salt
  • 2 Persian cucumbers diced 
  • 1 pint of cherry tomatoes halved
  • Juice from 1 lemon
  • Salt
  • Pinch of crushed red pepper
  • 1 tablespoon minced Italian parsley
  • 1 teaspoon minced mint 
  • Bunch of microgreen arugula 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. 

Nutrition

Serving: 4g