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Open Faced Tuna Veggie Melts

Open Faced Tuna Veggie Melts

recipe ingredients
2 zucchini, about 7 ounces each
2 tsp. dried basil
1tsp. dried thyme
1/8 tsp. pepper
4 slices wholegrain bread, toasted
1 can (9 oz) solid white tuna in water, drained
1/4 cup nonfat mayonnaise
2 Tbsp. finely chopped red onion
2 plum tomato, sliced 1/4 inch thick
3 ounces 1/3-less-fat Swiss cheese (or use low fat or nonfat American cheese slices)

recipe directions
Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices. Spray a large nonstick skillet with cooking spray; place over medium high heat until hot. Add half of the zucchini; cook 5 minutes. Turn slices over, sprinkle with half of the herbs and pepper; cook 5 minutes or until tender. Repeat with remaining zucchini, herbs, and pepper. Divide zucchini slices evenly among toast slices. Combine tuna, mayonnaise, and onion in a small bowl, stir well. Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with tomato slices and cheese. Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.

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Serves: 4 - Nutrition Information Per Serving:
caloriestotal fatsat fatproteinfibersodium (mg)carbsww pts
21231254819234
  • Brittany

    This sandwich is so delicious! Makes a great lunch when sided with a bowl of tomato soup. Even my kids liked it!