Recipes and Cooking Summer Squash Souvlaki 3.6 (5) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Grill Time: 14 mins Total Time: 44 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ cup coarsely shredded, seeded cucumber ½ cup plain Greek yogurt 2 teaspoon lemon juice 1 teaspoon snipped fresh dill 1 clove garlic, minced ¼ teaspoon salt ¼ cup crumbled feta cheese (1 ounce) 1 small zucchini, cut into 3/4-inch pieces 1 small yellow summer squash, cut into 3/4-inch pieces 1 cup small fresh mushrooms 1 small red onion, cut into thin wedges 1 tablespoon olive oil ½ teaspoon dried oregano, crushed ¼ teaspoon crushed red pepper 4 Greek pita flatbreads 1 medium roma tomato, sliced Snipped fresh dill and/or crumbled feta cheese (optional) Directions For tzatziki, in a small bowl combine cucumber, yogurt, lemon juice, 1 teaspoon dill, garlic, and salt. Fold in 1/4 cup cheese. If desired, cover and chill for up to 2 hours. On four 10- to 12-inch skewers* alternately thread zucchini, yellow squash, mushrooms, and onion, leaving 1/4 inch between pieces. Brush with oil; sprinkle with oregano and crushed red pepper. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 12 to 14 minutes or until vegetables are tender, turning occasionally. Remove from grill. Place pita flatbreads on grill rack. Grill for 2 to 4 minutes or until heated through and lightly toasted, turning once halfway through grilling. Spread pita flatbreads with tzatziki. Folding a flatbread around each skewer, hold the vegetables with the bread while pulling out the skewer. Top with tomato slices and, if desired, additional dill and/or cheese. Fold in half. *Tip: If using wooden skewers, soak in water for at least 30 minutes; drain before using. Rate it Print Nutrition Facts (per serving) 272 Calories 7g Fat 42g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 272 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 589mg 26% Total Carbohydrate 42g 15% Total Sugars 6g Protein 12g Vitamin C 15.4mg 77% Calcium 151.5mg 12% Iron 2.2mg 12% Potassium 404mg 9% Folate, total 92.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.