Summer Squash Gyros with Tzatziki Recipe

5 from 2 votes

Summer Squash Gyros with Tzatziki Recipe

Quick and easy Summer Squash Gyros with Tzatziki is a great vegetarian alternative for grilling during the summer. Soft pitas are filled with grilled summer squash, fresh herbs and a homemade tzatziki sauce. It’s smoky and super filling. Make these veggie gyros over a grill or on a grill pan in 25 minutes, then serve with homemade Aguas Frescas!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Middle Eastern

Diet: Vegetarian

Servings:

Author: Adrianna Adarme

Cost: $10

Equipment

1 Grill pan or propane grill!
1 Baking Sheet
1 medium bowl
1 small bowl
1 pair of tongs

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.

Notes

Tips and Tricks

Grill or grill pan? You can grill the squash over an actual propane grill or use a grill pan like I did. Of course a grill will give you more of a smoky flavor but the pan is much quicker and easier to use!
Don’t cut the squash too thin or too small. Make your slices at least 1/4-inch thick. Any thinner and they will fall apart while grilling. And don’t cut little rounds, slice the squash lengthwise because it will make your life soo much easier!
Cucumbers. If you decide to use regular cucumbers instead of Persian or English cucumbers you will need to add a little bit of salt to the shredded cucumbers, let it sit for 5 – 10 minutes then squeeze out as much water as you can. Otherwise it will make your yogurt sauce too watery.
Other toppings. In addition to the homemade tzatziki sauce and salad serve your veggie gyros with Kalamata olives, crumbled feta cheese or a side of french fries!

Equipment:

Box Grater | Chef's Knife | Cutting Boards | Stainless Steel Bowls

Nutrition