0 (0)

Categories: Sandwiches, Vegetarian

Vegetarian Zucchini Sandwich

Vegetarian Zucchini Sandwich
Carolyn Cole / Los Angeles Times

In the 1980s, zucchini was showing up in everything from casseroles to cakes. The dishes usually tasted pretty good, but eventually I just got burned out on zucchini. Recently I tried a grilled zucchini sandwich in a neighborhood restaurant and ... Read more

Total time: 15 minutes | Makes 2 sandwiches
Note: I like to use Country Hearth wheat hazelnut bread.
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon minced basil
  • 1/2 teaspoon grated lemon zest
  • 2 small zucchini, cut lengthwise into 1/4-inch-thick slices
  • Nonstick cooking spray
  • 4 slices hazelnut-walnut bread
  • 1 cup arugula
  • 6 thin slices tomato
  • 1/2 cup thinly sliced red onion
  • Sea salt
  • Freshly ground pepper

Step 1Combine mayonnaise, basil and lemon zest. Set aside.

Step 2Lightly spray zucchini with nonstick cooking spray. Grill zucchini, a portion at a time, on preheated grill pan over high heat until tender yet slightly crunchy, 2 1/2 to 3 minutes per side.

Step 3To assemble sandwich, spread 1 tablespoon mayonnaise mixture on 2 slices bread. Top 1 slice bread with 1/2 cup arugula, 3 tomato slices and 1/4 cup red onion. Lightly season with salt and pepper to taste. Top with 3 slices zucchini. Top with second bread slice. Repeat for second sandwich. Cover remaining mayonnaise and refrigerate for another use.

Each sandwich with 1 tablespooon basil mayonnaise:
202 calories; 406 mg sodium; 10 mg cholesterol; 5 grams fat; 38 grams carbohydrates; 6 grams protein; 3.90 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sandwiches
Roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli
Italian Caprese sliders
Italian tuna and shiso sandwich
Curried chicken salad on nan