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Zucchini & Roasted Red Pepper Melt
Bite into our delicious Open-Faced Zucchini & Roasted Red Pepper Melt made with Hellmann's® Real Mayonnaise and mozzarella cheese on fresh Italian bread.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 260.0 |
| Total Carbohydrates (g) | 27.0 g |
| Fibre (g) | 3.0 g |
| Sodium (mg) | 490.0 mg |
| Fat (g) | 14.0 g |
| Saturated Fat (g) | 4.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 20.0 mg |
| Iron (mg) | 10.0 % |
| Vitamin A | 80.0 % |
| Vitamin B12 | |
| Vitamin C | 200.0 % |
| Calcium (mg) | 15.0 % |
| Sugar (g) | 3.0 g |
| Protein (g) | 8.0 g |
-
4 People
Servings
-
20 Mins
Prep Time
-
6 Mins
Cooking Time
-
26 Mins
Ready In
Ingredients
- 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
Made With
Directions
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In small bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, basil, oregano and black pepper.
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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.
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Brush zucchini with remaining mayonnaise mixture. Grill or broil, turning once, until crisp-tender, about 2 minutes. Slice.
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Top each slice of bread alternately with zucchini and red peppers; sprinkle with cheese.
-
Grill or broil 1 minute or until cheese is melted.
Chef's Tip
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Photo Copyright© 2009 Publications International, Ltd. Used with permission.