Lemon Pesto Zucchini Sandwich

• 25 whole Basil Leaves
• 1 teaspoon Garlic, Minced
• 1 teaspoon Parmesan Cheese, Grated
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Mayonnaise, Fat Free
• Salt And Pepper, to taste
• 13 cups Onion, Sliced Thin
• 13 cups Sweet Bell Pepper, Sliced Thin
• 1 whole Medium Size Zucchini, Sliced Thin
• 1 whole (6" Size) French Baguette
• 3 slices Tomato, Cut Thin
• 1 Tablespoon Mozzarella Cheese, Shredded

1. To make pesto, in a mini food processor add basil, garlic, Parmesan cheese and lemon juice.
2. Process until all combined and chopped.
3. This will not be creamy.
4. Place pesto in a bowl and add mayonnaise.
5. Mix until creamy smooth.
6. Add salt and pepper to taste.
7. Refrigerate until ready to use.
8. Spray a medium nonstick skillet with cooking spray, add onions and peppers.
9. Cook until slightly tender, about 2 minutes.
10. Add zucchini and cook until soft, about 10 minutes, stirring occasionally.
11. (If the vegetables start to stick to the pan, add a touch of olive oil or chicken stock.)
12. Slice baguette horizontally, and carefully pull out the center of the bread so its hollow and you have basically just the crust of the bread.
13. Add pesto to both the insides of the bread and top with vegetables, tomato slices and top with cheese.
14. Place in a broiler on the lower shelf and cook until the cheese is melted, about 4 minutes.

basil, garlic, parmesan cheese, lemon juice, mayonnaise, salt, onion, sweet bell pepper, zucchini, baguette, tomato, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-pesto-zucchini-sandwich/ (may not work)