Rating: 4.5 stars
29 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

The fresh flavors in this Grilled Zucchini Caprese Sandwich recipe will leave you wanting more. One online reviewer claims, "These sandwiches came together quickly and won over the crowd. The zucchini was so flavorful with the garlic and oil. I wouldn't make any changes to the recipe! (served with chips and fresh veggies for lunch)"

Jackie Newgent
Recipe by Cooking Light August 2011

Gallery

Credit: Levi Brown; Styling: Angharad Bailey

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

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  • Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

  • Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.

Nutrition Facts

343 calories; fat 16.8g; saturated fat 6.6g; mono fat 8g; poly fat 1.3g; protein 15.4g; carbohydrates 35.3g; fiber 2g; cholesterol 33.6mg; iron 2.3mg; sodium 722mg; calcium 229mg.
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