Low Carb Vegan Grilled Zucchini Open Sandwich Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Snacks
Vegan
Vegetarian
4/5
(5 reviews)
Low Carb Vegan Grilled Zucchini Open Sandwich
Zylo Recipes

Description

Imagine thin slices of vibrant zucchini, lightly grilled to a tender crispness, providing the foundation for a delightful open-faced sandwich. This isn't just a quick bite; it's a celebration of fresh flavors and textures, designed to satisfy without weighing you down. The zucchini, subtly sweet and slightly earthy, offers a refreshing alternative to traditional bread, making it a naturally lighter choice.

Each slice acts as a blank canvas, ready to be adorned with a medley of complementary ingredients. Atop this verdant base, creamy avocado is gently spread, its richness providing a luxurious counterpoint to the zucchini's mildness. The avocado, mashed to a smooth, velvety texture, introduces healthy fats and a depth of flavor that is both satisfying and nourishing.

Its subtle, buttery notes meld beautifully with the other components, creating a harmonious blend of tastes. To add a delightful crunch and textural contrast, a generous sprinkling of mixed seeds is scattered over the avocado. These tiny powerhouses, a blend of sunflower, pumpkin, and perhaps sesame, provide a satisfying bite and a nutty undertone that elevates the sandwich.

They not only contribute to the overall flavor profile but also offer a boost of essential nutrients, making this a truly wholesome snack or light meal. Finally, the sandwich is finished with a scattering of fresh, aromatic coriander. This vibrant herb, with its bright, citrusy notes, adds a burst of freshness that awakens the palate.

Its delicate leaves, carefully placed, provide a final touch of visual appeal, transforming the simple sandwich into a culinary work of art. The coriander's distinctive flavor complements the other ingredients, creating a balanced and harmonious flavor profile that is both refreshing and satisfying. This zucchini open sandwich is perfect for those seeking a light, flavorful, and visually appealing meal.

It's a wonderful way to enjoy the bounty of fresh produce, showcasing the versatility of zucchini and the complementary flavors of avocado, seeds, and coriander. Whether enjoyed as a quick lunch, a satisfying snack, or a shared appetizer, this open sandwich is sure to delight your taste buds and leave you feeling refreshed and energized. Its simplicity makes it easy to prepare, while its sophisticated flavors make it a memorable culinary experience.

Enjoy the delightful combination of textures and tastes in every bite.

Preparation Time

Prep Time
6 min
Cook Time
5 min
Total Time
11 min

Nutrition Information

Per 1 servings serving
C
Calories
310 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
6 g

C
Fats
25 g
Saturated Fats 4 g
Unsaturated Fats 19 g

Cholestrol 0 mg
Sodium 450 mg
Potassium 500 mg
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Ingredients

    1.
    Pumpkin Seeds
    Pumpkin Seeds
    2 teaspoon, whole pieces
    2.
    Lime Juice, Fresh
    Lime Juice, Fresh
    2 teaspoon
    3.
    Olive Oil
    Olive Oil
    1 tablespoon
    4.
    Sunflower Seeds
    Sunflower Seeds
    1 teaspoon, whole pieces
    5.
    Avocado
    Avocado
    1 each
    6.
    Cilantro
    Cilantro
    1 tablespoon
    7.
    Arugula
    Arugula
    ½ cup
    8.
    Zucchini
    Zucchini
    ½ medium
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Slice the zucchini lengthwise into two strips, each about 1/4 inch thick. Drizzle with olive oil and season with salt and pepper, ensuring the oil and seasonings are well-distributed.
    2.
    Heat a griddle pan over high heat. Place the zucchini slices on the hot griddle and cook for about a minute or two on each side, until they become tender with visible char lines.
    3.
    In a small mixing bowl, combine the avocado and lime juice. Use a fork to roughly mash the avocado until it reaches a creamy consistency.
    4.
    Divide the arugula evenly between the two griddled zucchini slices, creating a green base for the toppings.
    5.
    Spread the crushed avocado evenly over the arugula on both zucchini slices. Season with a pinch of salt and pepper to enhance the flavor.
    6.
    Scatter seeds and cilantro over the avocado-topped zucchini slices. Serve immediately for the best taste and texture.