Vegetarian Zucchini Sandwich
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In the 1980s, zucchini was showing up in everything from casseroles to cakes. The dishes usually tasted pretty good, but eventually I just got burned out on zucchini.
Recently I tried a grilled zucchini sandwich in a neighborhood restaurant and fell in love all over again. Lightly grilling the zucchini made it shine.
This is my version of that sandwich, which is dressed with a simple basil mayonnaise and served on a good nutty bread. Once you taste it, you may become a zucchini lover again too.
Combine mayonnaise, basil and lemon zest. Set aside.
Lightly spray zucchini with nonstick cooking spray. Grill zucchini, a portion at a time, on preheated grill pan over high heat until tender yet slightly crunchy, 2 1/2 to 3 minutes per side.
To assemble sandwich, spread 1 tablespoon mayonnaise mixture on 2 slices bread. Top 1 slice bread with 1/2 cup arugula, 3 tomato slices and 1/4 cup red onion. Lightly season with salt and pepper to taste. Top with 3 slices zucchini. Top with second bread slice. Repeat for second sandwich. Cover remaining mayonnaise and refrigerate for another use.
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