Open-Faced Zucchini & Roasted Red Pepper Melt

Open-Faced Zucchini & Roasted Red Pepper Melt

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Bite into our delicious Open-Faced Zucchini & Roasted Red Pepper Melt made with Hellmann's® Real Mayonnaise and mozzarella cheese on fresh Italian bread.
  • 4 People


  • 20 Mins

    Prep Time

  • 6 Mins

    Cooking Time

  • 26 Mins

    Ready In

  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 clove garlic, finely chopped
  • 1 Tbsp. chopped fresh basil leaves or 1 tsp. dried basil
  • 1 1/2 tsp. fresh oregano
  • 1/2 tsp. ground black pepper
  • 1 medium Italian bread (about 14 inches), sliced lengthwise and cut in half
  • 1 large zucchini, sliced in half lengthwise
  • 1 jar (7 oz.) roasted red peppers or 2 medium roasted and peeled red bell peppers, drained and cut into quarters
  • 1/2 cup shredded vegan mozzarella-style shreds

  1. In small bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, basil, oregano and black pepper.

  2. Brush cut side of bread with 1/2 of the mayonnaise mixture. Grill or broil 2 minutes or until golden brown. Remove and set aside.

  3. Brush zucchini with remaining mayonnaise mixture. Grill or broil, turning once, until crisp-tender, about 2 minutes. Slice.

  4. Top each slice of bread alternately with zucchini and red peppers; sprinkle with cheese.

  5. Grill or broil 1 minute or until cheese is melted.

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