Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1996

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Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.

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  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of the zucchini; cook 5 minutes. Turn slices over, sprinkle with half of the herbs and pepper; cook 5 minutes or until tender. Repeat with remaining zucchini, herbs, and pepper. Divide zucchini slices evenly among toast slices.

  • Combine tuna, mayonnaise, and onion in a small bowl, stir well. Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with 4 tomato slices and 1 cheese slice.

  • Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.

Nutrition Facts

255 calories; calories from fat 24%; fat 6.9g; saturated fat 1.2g; mono fat 1.6g; poly fat 3g; protein 21.3g; carbohydrates 24.7g; fiber 3.5g; cholesterol 31mg; iron 2.7mg; sodium 882mg; calcium 314mg.
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