Open-Faced Zucchini & Roasted Red Pepper Melt
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Ingredients
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 clove garlic, finely chopped
- 1 Tbsp. chopped fresh basil leaves or 1 tsp. dried basil
- 1 1/2 tsp. fresh oregano
- 1/2 tsp. ground black pepper
- 1 medium Italian bread (about 14 inches), sliced lengthwise and cut in half
- 1 large zucchini, sliced in half lengthwise
- 1 jar (7 oz.) roasted red peppers or 2 medium roasted and peeled red bell peppers, drained and cut into quarters
- 1/2 cup shredded mozzarella cheese
Nutritional information
Amount per serving
Calories260
Calories from Fat130
Total Fat14g
Saturated Fat4g
Trans Fat0g
Cholesterol20mg
Sodium490mg
Total Carbs27g
Dietary Fiber3g
Sugars3g
Protein8g
Calcium15%
Iron10%
Vitamin C200%
Vitamin A80%
Method
- 1 In small bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, basil, oregano and black pepper.
- 2 Brush cut side of bread with 1/2 of the mayonnaise mixture. Grill or broil 2 minutes or until golden brown. Remove and set aside.
- 3 Brush zucchini with remaining mayonnaise mixture. Grill or broil, turning once, until crisp-tender, about 2 minutes. Slice.
- 4 Top each slice of bread alternately with zucchini and red peppers; sprinkle with cheese.
- 5 Grill or broil 1 minute or until cheese is melted.