Place pine nuts and tomatoes in a food processor and blend until smooth. The oil in the tomatoes is usually enough to make a spreading consistency.
Slice the zucchini vertically, 1/4" thick. Heat 1 tsp or so of the olive oil in a saute pan just enough to coat the bottom. Turn the heat up to high and wait a minute or two for the pan to get very hot. Place about 1/2 tsp of herbs in the bottom of the pan; they should sizzle. Add the zucchini slices in one layer, pressing down on them with a spatula. You want to cook them very quickly, browning them on both sides before they get too soft. Sprinkle with salt and pepper while int he pan and remove once each piece as some color on both sides.
To assemble the sandwich, toast or grill the bread. Spread each side generously with the pine nut and tomato mixture. Lay the zucchini down, followed by the roasted red pepper. You can keep the pepper whole or slice it into strips. Add the baby spinach, press sandwich together and serve or wrap tightly in plastic wrap or foil.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 156 (24%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 0mg||0 %|
|Sodium 2870.5mg||99 %|
|Potassium 686.6mg||18 %|
|Total Carbohydrate 102.7g||30 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 96.3g|
|Protein 24.4g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 649
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