Yield: 2 Servings
|½ teaspoon||Olive oil|
|¼ cup||Thinly sliced onion|
|½ small||Zucchini, (1/2 cup) halved lengthwise and sliced|
|1||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|
|½ cup||Shredded provolone cheese, (2 ounces)|
|1||Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound)|
|1 tablespoon||Grated Parmesan cheese|
|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.