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Makes four servings 1 pound Florida tomatoes 4 (7-inch) pita breads 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 1-1/2 teaspoons Italian seasoning, divided 2 cups shredded part-skim mozzarella cheese, divided 1 medium zucchini cut in half lengthwise and thinly sliced (2 cups) 1 green pepper cut in half lengthwise and thinly sliced 1 cup thinly sliced sweet red or white onion Crushed red pepper, optional

Preheat oven to 425 degrees. Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes; cut each slice in half. Place pitas on 2 baking sheets; brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan and half of the Italian seasoning. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about 10 minutes. Serve with crushed red pepper and additional Parmesan, if desired. All materials courtesy of Family Features. Get more family-friendly recipes like these at You can also sign up for The Dish, a free Florida tomato newsletter that covers all things tomato, such as recipes, handling tips and trivia.