Zucchini and Portobello Stacks
sandwiches
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POINTS® Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 21 min
Level of Difficulty: Easy
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| When buying portobellos, look for those with a tight underside and lighter colored gills. If the gill area appears very dark and spread out, it is a sign of age. And don't discard the thick woody stems; they make excellent stock or broth flavoring. |
Ingredients
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2 tbsp red wine vinegar
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2 tbsp shallot(s), (about 1 large)
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1/4 tsp table salt
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1/4 tsp black pepper, freshly ground
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1 1/2 tsp olive oil, divided
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6 oz portobello mushroom(s), sliced
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2 small zucchini, thinly sliced lengthwise
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1 loaf/loaves French baguette bread
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1/2 cup(s) semisoft goat cheese, with herbs
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1 tsp dried thyme
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1 large tomato(es), thinly sliced
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Instructions
- Combine first 4 ingredients; stir well with a whisk.
- Heat 11⁄2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
- Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
- Preheat broiler.
- Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
- Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1⁄4 of mushroom mixture and tomato slices. Top with remaining baguette slices. Yield: 4 servings (serving size: 1 sandwich).
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