Vegetarian Zucchini Sandwich

By á-170456

Ingredients

• 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 (I 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

Details

Servings 2

Preparation

Step 1

Combine mayonnaise, basil and lemon zest. Set aside.

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.

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.