+
0 (0)

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
  • 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.

Note: I like to use Country Hearth wheat hazelnut bread.

HAVE YOU TRIED


Potato timballo with fonduta (cheese sauce)
Potato timballo with fonduta (cheese sauce)

Lima bean and Swiss chard salad
Lima bean and Swiss chard salad

Hazelnut Honey Squares
Hazelnut Honey Squares

Strawberry soup
Strawberry soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sandwiches

Green panini with roasted peppers and Gruyere cheese
Cucumber and tomato tea sandwiches
Grilled eggplant, arugula and mozzarella panini
Portabello Mushroom Sandwich