Balsamic Zucchini Sandwich
This quick sandwich combines the flavors of fresh zucchini sautéed in balsamic vinegar with the creaminess of roasted red pepper and cannellini bean spread.
Servings: 2 servings
Calories: 274kcal
Ingredients
- 2 zucchini cut lengthwise 1/2 inch thick strips
- 4 cloves garlic sliced
- 1 tbsp balsamic vinegar
- 1 cup rinsed cannellini beans
- 1 large roasted red pepper
- 2 whole-wheat sandwich rolls
- 6 fresh basil leaves
- 1/2 tsp freshly cracked black pepper
Instructions
- Over medium-high heat, sauté the zucchini strips for about 1 minute (do not overcrowd the pan).
- Reduce the heat to medium. Add the garlic and balsamic vinegar and stir immediately. Sauté this for about 30 seconds and remove from the heat.
- Puree the white beans and roasted red pepper.
- Toast the buns.
- Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.
- Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.
Notes
Double-check the veggie broth to make sure it doesn’t contain gluten.
Nutrition
Calories: 274kcal | Protein: 16g | Fiber: 11.3g