| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Sandwiches | 2 | Servings |
INGREDIENTS
| 1/2 | t | Olive oil |
| 1/4 | c | Thinly sliced onion |
| 1/2 | Zucchini, 1/2 cup halved | |
| lengthwise and sliced | ||
| 1 | Clove garlic, minced | |
| 1/2 | c | Seeded coarsely chopped |
| unpeeled tomato | ||
| 1/4 | c | Commercial roasted red bell |
| peppers drained and | ||
| coarsely chopped | ||
| 1/4 | t | Dried whole thyme |
| 1/8 | t | Pepper |
| 1/2 | c | Shredded provolone cheese |
| 2 ounces | ||
| 1 | Piece Italian bread | |
| 5-inch split lengthwise | ||
| and toasted 1/4 pound | ||
| 1 | T | Grated Parmesan cheese |
INSTRUCTIONS
Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute. Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings. Per serving: 188 Calories; 10g Fat (48% calories from fat); 11g Protein; 14g Carbohydrate; 22mg Cholesterol; 388mg Sodium Serving Ideas : Serve immediately. NOTES : This meatless sandwich resembles a French bread pizza. Recipe by: Cooking Light, Nov/Dec 1993, page 114 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 25mg
Sodium: 745.9mg
Potassium: 782.2mg
Carbohydrates: 26g
Fiber: 5.2g
Sugar: 10.4g
Protein: 14g