Prep: 15 minutes; Cook: 5 minutes; Total time: 20 minutes.
1 small zucchini, chopped (1 cup)
1 large garlic clove, chopped
1/2 cup fresh basil leaves
1/4 cup finely grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil, plus more for grill
4 chicken cutlets (3/4 pound total)
1/4 teaspoon salt
1/4 teaspoon pepper
4 small sandwich rolls, cut into thirds crosswise
1 small tomato, cut into 8 thin slices
How to Make It
Combine zucchini, garlic, basil, Parmesan, lemon juice, and 1 tablespoon oil in a food processor; process until smooth. Transfer to a small bowl.
Preheat a lightly oiled grill over medium-high heat. Season chicken with salt and pepper; grill until golden and cooked through (about 4-5 minutes). Transfer to a cutting board; slice in half. Toast cut sides of rolls on grill until golden on one side (about 1 minute).
Top bottoms of rolls with half of chicken and pesto; top with middle piece of roll. Layer rolls with remaining half of ingredients and tomato slices. Top with remaining part of roll. Serve.