Prep 5 mins
Cook 10 mins
Makes 4 open-faced sandwiches. Be sure to get the nice heavy whole-grain bread, not the airy brown colored "wheat" bread! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
- 118.29 ml chopped onion
- 1 garlic clove, crushed
- 2.46 ml dried basil, crushed
- 2.46 ml dried oregano, crushed
- 1.23 ml salt
- fresh ground pepper, to taste
- 29.58 ml olive oil
- 473.18 ml grated fresh zucchini
- 4 slice whole grain bread, toasted
- 1 tomatoes, thinly sliced
- 59.16 ml parmesan cheese
- In a skillet, saute onion, garlic, basil, oregano, salt and pepper in olive oil until onion is translucent.
- Add zucchini and saute until soft.
- Spread vegetable mixture on toast.
- Top each sandwich with thin slices of tomato and a sprinkling of 1 tablespoon Parmesan.
- Broil until cheese turns golden.
This was excellent!!!! My new favorite sandwich. I can't wait to share this with my DD in college I know she'll love it too! I cut this done to make 1 sandwich. I grated the onion, minced the garlic, used a heaping 1/8 t of each the basil and Mexican oregano then cooked it all at once. I used Arnold Select Sandwich Thins Multi Grain, 1 Sandwich thin. This came out from under the broiler so delicious. I could have eaten the whole recipe of these! Made for *Healthy Choices ABC Tag 2009* game
This was so easy and sooo good. I did lightly butter the toast. Otherwise followed the recipe exactly. It was very satisfying for a meatless meal.
This was an interesting concept for me. I knew that I liked all of the flavors, as I often do a sauteed sliced zucchini, onion, garlic and herb mix as a side dish with dinner. However, using it as a topper to toast was a new idea. The dense bread makes it hearty while healthful at the same time and a change of pace for my lunch.