Vegetarian Zucchini Sandwich
Recipe type: Vegetarian
Serves: 2
  • 1/2 Cup low-fat mayonnaise
  • 1 Tablespoon minced basil
  • 1/2 teaspoon grated lemon zest
  • 2 small zucchini
  • nonstick cooking spray
  • 4 slices hazelnut-walnut bread; (We like to use Country Hearth Wheat Hazelnut bread)
  • 1 Cup arugula
  • 6 thin tomato slices
  • 1/2 Cup thinly-sliced red onion
  • sea salt, to taste
  • freshly-ground black pepper, to taste
  1. Combine mayonnaise, basil and lemon zest. Set aside.
  2. Cut zucchini lengthwise into 1/4-inch thick slices. Lightly 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.
  3. To 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.
This recipe yields 2 sandwiches.

Each sandwich with 1 tablespoon basil mayonnaise: 202 calories; 406 mg sodium; 10 mg cholesterol; 5 grams fat; 38 grams carbohydrates; 6 grams protein; 3.90 grams fiber.

NOTES: Recipe by Donna Deane, author of "Low Fat Kitchen"
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