Vegan Zucchini Gyros

Adapted from:  http://delishknowledge.com/vegan-eggplant-gyros/

Serves: 4

2 Zucchini, cubed (about 4 cups uncooked, it will shrink down when veggie cooked)
1 tbsp. oil
2 tbsp. za'atar
1 tsp. oregano
Course Himalayan Salt (To Taste)
Ground Black Pepper (To Taste)
1 lg. Tomato, sliced
1/2 C. Red onions, very thinly sliced
2 Tbsp. Red wine vinegar
1/4 C. Cucumber, thinly sliced
1/3 C. Fresh Parsley, chopped
4 pita flat breads

Directions:

1. Place the Zucchini in a large bowl and rub with olive oil, za'atar seasoning and oregano until well coated.

2. You can either roast or use the skillet cooking method, ( you're choice's both method's work!)

3.The roasting method: Place the Zucchini in a baking dish and roast at 400 degrees for 30 minutes until Zucchini is very soft.

4. The sauteing method : heat a bit more oil in a large dutch oven skillet over medium heat. Add Zucchini and cook for 10-15 minutes until very tender.

5. Blend together thinly sliced onion and vinegar in a bowl. Allow the mixture flavors to become Happy. Set aside while making the Tzatziki Sauce. Drain and excess liquid from the Zucchini before serving.

Tzatziki Sauce:

Serves: 4

1 (8 oz.) plain Soy yogurt
1 cucumber, peeled, seeded and diced
1/4 lemon, juiced
1 Tbsp. Olive oil
1 1/2 cloves garlic, minced
1 1/2 tsp. fresh dill, chopped
course Himalayan salt (To taste)
Cayenne Pepper (To taste)

Tzatziki Directions:

1. In a food processor, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.