Rating: 4 stars
40 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5

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Credit: Ryan Pfluger

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to low. Brush the grill grates with oil. Toss the zucchini and squash with 1 teaspoon of the salt, ¼ teaspoon of the pepper, and 2 tablespoons of the oil in a colander. Press to drain any moisture. Sprinkle the tomato with the remaining salt, pepper, and oil.

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  • Spread 4 tablespoons Lemon Aïoli on the cut sides of the bread halves. Place the mozzarella in a single layer on the bottom half. Layer the zucchini, squash, and tomato over the cheese. Cover with the top half of the bread and lightly press.

  • Grill the sandwich, covered, until the cheese is melted, the filling is warm, and the bread is toasted, about 10 minutes, turning halfway through. Cut into quarters and serve.

Chef's Notes

Lemon Aïoli
Stir together 1 cup mayonnaise, 2 tablespoons Dijon mustard, and ¼ cup fresh lemon juice. Other uses: Serve with smoked salmon, spread on avocado toast, or mix into deviled-egg filling.

Nutrition Facts

675 calories; fat 45g; saturated fat 12g; cholesterol 47mg; sodium 1882mg; protein 21g; carbohydrates 48g; sugars 6g; fiber 4g; iron 4mg; calcium 310mg.
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