To kick-start lunch preparation, cook the zucchini on the grill while you're cooking the chicken; you can even assemble the sandwich the night before.
|2 tbsp||low-fat mayonnaise|
|1 tsp||fresh lemon juice|
|1/4 tsp||bottled minced garlic|
|1/8 tsp||freshly ground black pepper|
|1 1/2 tsp||extravirgin olive oil|
|2||zucchini, thinly sliced lengthwise|
|1||8-ounce package plain focaccia, cut in half horizontally|
|2 ounces||thinly sliced sharp provolone cheese|
|2 cups||grilled chicken breasts, thinly sliced|
|1/4 cup||sliced bottled roasted red bell peppers|
Preheat grill or grill pan over medium-high heat.
Brush olive oil evenly over both sides of zucchini slices. Place half of zucchini on grill rack or grill pan; grill 2 minutes on each side or until lightly browned. Remove from grill or grill pan. Repeat procedure with remaining zucchini.
Layer bottom half of focaccia with cheese, zucchini, mayonnaise mixture, grilled chicken, bell peppers, and top half of focaccia. Cut into four wedges. Wrap in foil or parchment paper; chill.
Makes 4 servings.
Nutrition information for one wedge:CALORIES 351(30% from fat); FAT 11.6g (sat 3.9g,mono 4.7g,poly 1.4g); IRON 3.1mg; CHOLESTEROL 64mg; CALCIUM 132mg; CARBOHYDRATE 36.7g; SODIUM 785mg; PROTEIN 26.5g; FIBER 2.2g
Zucchini gets its name from the Italian word zucchino, which means small squash. Also known as summer squash, this little vegetable is low in calories and big on vitamin C.
A favourite among backyard gardeners, zucchini and summer squash have a mild flavour, soft shell, and creamy white flesh that makes it a delicious addition to any summer meal. It can be sautéed, grilled or baked for a tasty dish that can stand as a side or be incorporated into a main entrée.
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