Zucchini and Portobello Stacks

9
Total Time
31 min
Prep
10 min
Cook
21 min
Serves
4
Difficulty
Easy
When buying portobellos, look for those with a tight underside and lighter colored gills. If the gill area appears very dark and spread out, it is a sign of age.

Ingredients

red wine vinegar

2 Tbsp

uncooked shallot(s)

2 Tbsp, (about 1 large)

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

olive oil

1½ tsp, divided

portobello mushroom(s)

6 oz, sliced

uncooked zucchini

2 small, thinly sliced lengthwise

French baguette bread

1 loaf/loaves, medium

semisoft goat cheese

½ cup(s), with herbs

dried thyme

1 tsp

fresh tomato(es)

1 large, thinly sliced

Instructions

  1. Combine first 4 ingredients; stir well with a whisk.
  2. Heat 11⁄2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
  3. Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
  4. Preheat broiler.
  5. Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
  6. Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1⁄4 of mushroom mixture and tomato slices. Top with remaining baguette slices. Yield: 4 servings (serving size: 1 sandwich).

Notes

Don't discard the thick woody stems; they make excellent stock or broth flavoring.

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