Lemon Pesto Zucchini Sandwich
Prep time
Cook time
Total time
A hearty, hot, zucchini sandwich topped with a lemon infused pesto and mayonnaise mixture.
Serves: 1 large Sandwich
  • For Pesto
  • 25 Basil Leaves
  • 1 tsp. garlic, minced
  • 1 tsp. Parmesan cheese, grated
  • 1 tbsp. lemon juice
  • 1 tbsp. mayonnaise, fat free
  • Vegetables:
  • Cooking Spray
  • ⅓ cup (74 grams) onion, sliced thin
  • ⅓ cup (48 grams) sweet bell pepper, sliced thin
  • 1 medium (100 grams) zucchini, sliced thin
  • 6" french baguette (128 grams)
  • 3 slices, tomato, cut thin
  • .03 grams mozzarella cheese, lite
  1. To make pesto; in a mini food processor add basil, garlic, parmesan cheese and lemon juice. Process until all combined and chopped. This will not be creamy. Place pesto in a bowl and add mayonnaise. Mix until creamy smooth. Add salt & pepper to taste. Refrigerate until ready to use.
  2. Spray a medium non-stick skillet with cooking spray, add onions and peppers. Cook until slightly tender, about 2 minutes; add zucchini; cook until soft about 10 minutes, stirring occasionally. (If the vegetables start to stick to the pan, add a touch of olive oil or chicken stock)
  3. Slice baguette horizontally, and carefully, pull the center of the bread so it's hollow and you have basically just the crust of the bread.
  4. Add pesto to both the insides of the bread and top with vegetables; tomato slices and top with cheese.
  5. Place in a broiler on the lower shelf; cook until the cheese is melted, about 4 minutes.
Calories per sandwich: 403, Fat: .07, Cholesterol: .08, Sodium: 820, Potassium: 625, Carbs: 84, Fiber: 6.3, Sugar: 2.1, Protein: 12.2
Nutrition Information
Serving size: 1 Sandwich
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/05/10/lemon-pesto-zucchini-sandwich/