 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I have had this recipe for a while and love it every time I make it. It came from my Light & Easy cooking collection. Ingredients:
1 (16 ounce) round loaf sourdough bread |
1/4 cup balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon dried oregano |
1 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
2 garlic cloves, minced |
1 cup sliced fresh mushrooms |
1 large tomato, sliced |
2 red onion rings, separated into 1/4-inch rings |
2 cups shredded zucchini |
8 ounces lean turkey, sliced |
6 ounces part-skim mozzarella cheese, sliced |
Directions:
1. Slice bread in half horizontally, using an electric or serrated knife. Carefully remove soft bread from inside each half, leaving 1/2-inch-thick shells. Set aside; reserve soft bread for another use.
2. Combine vinegar and next 5 ingredients in a shallow baking dish; add mushrooms, tomato slices, and onion rings. Let stand 15 to 20 minutes.
3. Drain with a slotted spoon, reserving marinade. Brush marinade evenly inside each bread cavity. Spoon 1 cup zucchini into bottom half; arrange half of mushroom mixture over zucchini. Layer with 4 turkey slices and 3 cheese slices. Repeat layers with remaining zucchini, mushroom mixture, turkey, and cheese. Top with remaining half of loaf. Wrap loaf securely in heavy-duty aluminum foil, and chill until ready to serve. To serve, unwrap and slice loaf into wedges.
|
|