My husband says there is nothing like a good sandwich. I have to say I agree with him.
Sandwiches are usually quick, easy and the combinations are endless. You can make a sandwich as healthy and, unfortunately, as unhealthy as you want. You can use what you have on hand to make your own unique version of this lunch time staple.
Right now there seems to be an overabundance of zucchini, so I am always looking for new ways to use it. The other day I had a great idea for a sandwich recipe. I think it’s a great example of how you can take something that is not so healthy and turn it into something much better for you.
When I see zucchini on a lot of tables or restaurant menus it’s fried. Frying is not our friend. Long ago I found a great way to make a baked version that I would serve as a side with pasta. My moment of inspiration was to take it a step further and make a variation of another not so healthy treat-the eggplant parmesan sandwich.
I decided to substitute the fried eggplant with baked zucchini, use a great fresh tomato sauce, cut back on the cheese and use my husband’s homemade bread. The Zucchini Parmesan Sandwich was a hit in my house, hope it goes over well in yours.
Zucchini Parmesan Sandwich
- 1/8 cup whole wheat flour
- 1/3 cup panko bread crumbs
- 2 Tbsp grated parmesan cheese
- 1/8 tsp ground black pepper
- 8 slices of zucchini, about ¼ inch thick
- 2 egg whites
- 1 Tbsp skim milk
- 2 servings Artisan Buttermilk bread
- 1/2 cup tomato basil sauce (love the recipe in the Sept/Oct. issue of Clean Eating Magazine)
- ½ cup low fat mozzarella cheese
Preheat oven to 450 degrees.
Mix flour, bread crumbs, parmesan cheese and black pepper in a shallow dish. In another shallow dish mix egg whites and skim milk.
Spray a cookie sheet or jelly roll pan with olive oil cooking spray. Dip each zucchini slice, individually, into egg/milk mixture then into bread crumb mixture to coat well. Place on pan in a single layer. After all slices are dipped and on pan, spray lightly with a Misto Olive Oil Sprayer. Place pan in oven for 10-15 minutes or until zucchini slices are golden brown.
Lightly toast bread slices and lay out on cooking surface. Place 4 slices of zucchini each on 2 slices of the bread (Brian makes it homemade from the book Artisan Bread in Five Minutes a Day). Divide tomato basil sauce and cheese evenly between the sandwiches. Top with the other 2 slices of bread. Place in toaster oven, if you wish, to melt cheese slightly.
Makes 2 sandwiches.