Grilled Zucchini Sandwich with Herb Cheese Spread
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Cook time: 
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Serves: 4
 
Ingredients
  • ¼ c low fat cream cheese
  • 3 tbsp. fat free Greek yogurt
  • 3 tbsp. fresh grated Parmesan
  • salt and pepper
  • 1 tbsp. chopped fresh chives
  • ¼ tsp dried dill (or just under 1 tsp fresh)
  • ¼ tsp garlic powder
  • 1 medium zucchini
  • 1 medium yellow squash or yellow zucchini
  • Spring mix, spinach, or arugula
  • 4 sandwich buns (whole wheat, gluten free, any variety)
  • ~ 2 servings potato chips (homemade or store bought)
Instructions
  1. Preheat your grill to a medium/high temperature.
  2. Meanwhile, combine the cream cheese, yogurt, parmesan, chives, dill, and garlic with salt and pepper to taste. Stir until smooth. Set aside to allow flavors to meld.
  3. Slice the zucchini and squash lengthwise into about 4 slices, cutting in half if the slices are especially long. Arrange on a plate and sprinkle with salt and pepper.
  4. Place the slices, salt and pepper side down, on a grill. Close the grill to cook, checking every few minutes on the squash. Flip when the veggies start to get good, dark grill marks and cook the other side.
  5. Spritz your buns with nonstick spray and toast on the grill, if desired, during the veggies last few minutes of cooking.
  6. Spread the cheese mixture on the top and bottom buns. Top each bottom bun with ¼ of the vegetables, a small handful of spring mix, approximately ½ a serving of potato chips, and the top bun. Serve warm.
Notes
Nutritional estimate assumes ~120 calories for a bun, 35 calories worth of potato chips, and that all of the cheese spread will be used -- I had about ⅓ of the cheese remaining.
If you don't have a grill, you can cook the zucchini and yellow squash in a nonstick pan over medium heat.
Nutrition Information
Serving size: 1 sandwich Calories: 260 Fat: 7 Carbohydrates: 36 Fiber: 3 Protein: 16
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/05/26/zucchini-sandwich-herb-cheese/