Zucchini, Avocado and Onion Veggie Melt

Meatless Marvels

Winner of Healthy Sandwich Challenge for Minneapolis: Lori Brostrom

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Calories
512
Fat
25g
Carbs
54g
Fiber
8g
Protein
21g
Ingredients (1 serving)
2 tbsp. balsamic onion compote (see sub-assembly recipe below)
2 slices low-fat provolone cheese
1/4 ripe avocado, thinly sliced
1/2 medium-sized zucchini, thinly sliced lengthwise
1 tsp. olive oil
Directions 

Sub-assembly Recipe - Balsamic Onion Compote (yields 1/2 cup)

Ingredients
1 medium onion, sliced with grain (about 2 cups)
2 tbsp. olive oil
1/4 cup balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. sugar

Directions for Balsamic Onion Compote
Heat olive oil in a nonstick skillet over medium heat. Saute onion for 10-12 minutes until lightly browned. Season with salt and pepper and add sugar. Add balsamic and cook for 2 min. or until balsamic is reduced or syrupy.

Directions for the Sandwich
In a nonstick skillet over medium-high heat, saute zucchini in olive oil until softened and lightly golden. Spread both slices of bread with one tablespoon each of the balsamic onion compote. Starting with one bread slice, layer provolone cheese, avocado, zucchini and top with the other slice of bread. If you like, heat in a sandwich press or toaster oven until the cheese melts.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Brownberry Bread Nutrition Expert
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