Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Olive oil |
| ¼ cup | Thinly sliced onion |
| ½ small | Zucchini, (1/2 cup) halved lengthwise and sliced |
| 1 \N | Clove garlic, minced |
| ½ cup | Seeded coarsely chopped unpeeled tomato |
| ¼ cup | Commercial roasted red bell peppers, drained and coarsely chopped |
| ¼ teaspoon | Dried whole thyme |
| ⅛ teaspoon | Pepper |
| ½ cup | Shredded provolone cheese, (2 ounces) |
| 1 \N | Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound) |
| 1 tablespoon | Grated Parmesan cheese |
| \N 3 | ingredients; cook 1 minute. |
Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with ½ cup vegetable mixture. Sprinkle remaining ¼ cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings.
Per serving: 188 Calories; 10g Fat (48% calories from fat); 11g Protein; 14g Carbohydrate; 22mg Cholesterol; 388mg Sodium Serving Ideas : Serve immediately.
NOTES : This meatless sandwich resembles a French bread pizza.
Recipe by: Cooking Light, Nov/Dec 1993, page 114 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.