Roasted Zucchini Sandwich = Yum!

Incredible! That is all I have to say. Tonight for dinner, I made something that Jeffrey fell in love with.

Last night my mother gave me 5 zucchini (oh the summer and the wonderful game of too much zucchini. The passing of the zucchini from person to person because everyone has way too much. What a great blessing it is) and told me I had to use it up fast because it was already a little old.

I was getting a little tired of my old recipes with zucchini, and let's be honest, my pregnant self can't handle it sauteed or fried at all, so I had to find another way too cook it (and I don't really feel like making zucchini bread) so... I was on the hunt.

And this morning, I found it. The perfect zucchini sandwich recipe ever made. It uses sprouts, tomato, cheese and zucchini which all make me happy (gotta love the veggies) and it has lots of bread, which makes Jeffrey very happy.

For dinner we had a butternut squash soup (which Keith couldn't get enough of... that is all he would eat), the zucchini sandwiches, and I wanted to have salad and watermelon, but Jeffrey said he was too full, and didn't want to cut the melon, so we are saving that for tomorrow.

I gotta say, this sandwich was exquisite (can you say that about a sandwich?)! I can't wait to try it again!

So, without further ado;

The Roasted Zucchini Sandwich

What You Need:

1/4 cup Olive oil
1/2 tsp Thyme
1/4 tsp Garlic powder
Dash salt and pepper
Mayonnaise/Dijon mustard (mixed together to make a sauce)
Alfalfa Sprouts
Fresh garden tomato slices
Smoked Gouda cheese slices

What To Do:

Slice zucchini diagonally into ¼” thick slices. Place on foil lined baking sheet. Brush both sides with a mixture of olive oil and spices including salt and pepper. Bake at 300° for about 12-15 minutes or until zucchini is tender. (Or these can be grilled outside on the barbecue...) Allow to cool to room temperature. On really good, soft bakery rolls, assemble the sandwiches.

Just a note, I was in a hurry when I made these and forgot to brush the zucchini with the olive oil spice mixture and it was still heaven in the mouth. I can only imagine how much better it would be with the mixture brushed over it. I am definitely going to have to try that next time!

Buen Provecho!