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Open-Faced Zucchini & Roasted Red Pepper Melt

Open-Faced Zucchini & Roasted Red Pepper Melt

  • Serves

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  • Prep time

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  • Cooking Time

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  • 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
  • 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.
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