This Grilled Zucchini, Tomato, and Mozzarella sandwich is the definition of summer and I would honestly eat it every night if I could. Using zucchini, tomatoes, and basil from my garden - I can make this meal in about 15 minutes and be one happy girl at lunch or dinner time.
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- 1 U zucchini
- 4 tsp olive oil, divided
- 1 U garlic clove, minced
- 2 tsp balsamic vinegar
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
- 4 U ciabatta rolls (2 oz.)
- 1/4 cup basil
- 1 U tomato, thinly sliced
- 4 oz fresh mozzarella cheese, thinly sliced
Cut the zucchini into 6 long planks. Toss the zucchini with half the olive oil, garlic, salt, and pepper. Save remaining liquid. Grill (or use a grill pan) for 2 minutes on each side or until tender and grill marks appear. Slice each plank in half. Drizzle with balsamic vinegar.
Cut the rolls in half. Brush with remaining olive oil and quickly toast on the grill.
Assemble the sandwiches by layering the zucchini, tomatoes, basil, and mozzarella. Drizzle with garlic and oil leftover from zucchini. Drizzle with additional balsamic vinegar if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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