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    You are in: Home / Recipes / Zucchini and Cream Cheese Sandwich Recipe
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    Zucchini and Cream Cheese Sandwich

    Average Rating:

    3 Total Reviews

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    • on November 13, 2006

      This makes one mean sandwich! I varied a bit and used garlic olive oil and left out the salt and herbs. This is at its best hot once cold the zucchinis go a little mushy. Tip The best slices are about 1/2 cm thick they go really brown and curring a few ribbons using a peeler makes crispy slices that add to the texture of the sandwich.

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    • on August 23, 2007

      WOW!!! These are incredible! I had them open face and used itallian potato rosemarry bread. Since I had no fresh herbs on hand I thinly sliced a garden fresh tomato and onion to place on top. My neighbor came over just as I was assembling the last sandwich. She tried it and loved it too! It was the perfect light summer dinner with a glass of white wine!

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    • on January 21, 2007

      Oh my God. Sooooo good. I used Cilatnro and mini baguettes. My new favorite sandwich! Be careful not to cook the zucchini too long or the sandwich gets too messy. Womderful, wonderful recipe!

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    Nutritional Facts for Zucchini and Cream Cheese Sandwich

    Serving Size: 1 (673 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1294.5
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 2794.7 mg
    Total Carbohydrate 246.2 g
    Dietary Fiber 17.1 g
    Sugars 6.6 g
    Protein 43.8 g

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