Yield: 8 Servings
|1||Sourdough bread; round loaf|
|¼ cup||Balsamic vinegar|
|1 tablespoon||Olive oil|
|1 teaspoon||Oregano; whole,dried|
|1 teaspoon||Parsley, freeze-dried; dried|
|2||Cl Garlic; minced|
|1 cup||Mushrooms; sliced, fresh|
|6 slices||Tomatoes; 1/4" thick|
|2 slices||Purple onions; 1/4" thick|
|2 cups||Zucchini; shredded|
|8 ounces||Turkey slices; lean|
|6 ounces||Mozzarella cheese, part skim|
Recipe by: Janet Hall - Light and Easy Cooking Slice bread in half horizontally, using an electric or serrated knife. Carefully remove soft bread from inside each half, leaving ½ inch-thick shells. Set aside; reserve soft bread for another use.
Combine vinegar and next 5 ingredients in shallow baking dish; add mushrooms, tomato slices, and onion rings. Let stand 15 to 20 minutes.
Drain with a slotted spoon, reserving marinade. Brush marinade evenly inside each bread cavity. Spoon 1 cup zucchini into bottom half; arrange half of mushroom mixture over zucchini. Layer with 4 turkey slices and 3 cheese slices. Repeat layers with remaining zucchini, mushroom mixture, turkey, and cheese. Top with remaining half of loaf. Wrap loaf securely in aluminum foil-chill until ready to serve. To serve, unwrap and slice loaf into wedges.