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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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From Weight Watchers. 225 calories, 10 g fat, 10 mg cholesterol, 24 g carb, 4 g fiber, 11 g protein. 5 points Ingredients:
1 teaspoon olive oil |
1 onion, thinly sliced |
1 -2 garlic clove, minced |
2 small zucchini, thinly sliced (about 2 cups) |
1 roasted sweet red pepper, drained and thinly sliced |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
4 slices rye bread |
2 small tomatoes, each cut into 4 slices |
1/4 lb provolone cheese, shredded |
Directions:
1. Preheat the broiler.
2. Heat the oil in a large nonstick skillet over med-high heat.
3. Add in the onion, garlic, and zucchini; cover and cook, stirring occasionally, for 3-4 minutes or until vegetables are softened.
4. Add in the roasted pepper, basil, salt, and pepper; cook 1 minute.
5. Put the bread on a baking sheet; place 2 tomato slices on each slive of bread; top with equal amounts of vegetable mixture.
6. Sprinkle with cheese; broil about 1 minute or until cheese melts.
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