Zucchini and Portobello Stacks
9
Points®
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
Shallot
2 Tbsp, chopped, (about 1 large)
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Olive oil
1½ tsp, divided
Portabella mushrooms
6 oz, sliced
Uncooked zucchini
2 small, thinly sliced lengthwise
French bread
1 loaf/loaves, medium
Semisoft goat cheese
½ cup(s), with herbs
Dried thyme
1 tsp
Tomato
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).
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