About
This keto open sandwich uses griddled sliced zucchini as a base for a classic caprese salad topping of tomato, mozzarella and fresh basil.
This makes for a great lunch option for one or a snack for two.
Ingredients
- 2 ¾ ounce mozzarella cheese
- 1 tablespoon olive oil
- 1 medium – 2 3/5" diameter tomato
- ½ tablespoon basil, fresh
- ½ medium zucchini
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Remove the ends of the zucchini and discard. Slice the zucchini lengthways so that you have two strips each about 1/4 inch thick. Season the zucchini with a pinch of salt and pepper and drizzle with half a tablespoon of olive oil. Rub the oil and seasoning into the zucchini.
- Heat a griddle pan over a high heat. Place the zucchini strips in the pan and cook for 2 minutes or so each side until just tender and char lines appear.
- Thinly slice the tomato and the mozzarella and arrange alternating pieces across the griddled zucchini. Season with a little salt and pepper.
- Roughly chop the basil and scatter over the open sandwich. Drizzle with the remaining olive oil to serve.
Nutrition Facts
- Servings: 1
- Calories: 402.9kcal/1685.9kJ (per serving)
- Fat: 33.3g (per serving)
- Carbs: 9.2g (per serving)
- Protein: 18.9g (per serving)
