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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.
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Course
Lunch, Main Courses
Cuisine
American
Servings
2
servings
Calories
274
kcal
Ingredients
1x
2x
3x
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:
274
kcal
Protein:
16
g
Fiber:
11.3
g
Keyword
nut-free, vegan
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