Vegetarian Zucchini Sandwich

Recipe Ingredients

1/2 cup	118ml	Low-fat mayonnaise
1 tablespoon	15ml	Minced basil
1/2 teaspoon	2.5ml	Grated lemon zest
2 teaspoons	10ml	Zucchini (small)
		Nonstick cooking spray
4		Hazelnut-walnut bread - (I like to use
		Country Hearth wheat hazelnut bread)
1 cup	237ml	Arugula
6		Thin tomato slices
1/2 cup	31g / 1.1oz	Thinly-sliced red onion
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
The Los Angeles Times, 09-06-2000

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