Zucchini Sandwich

About a year ago I decided try out Meatless Mondays. Yes, eating meat is definitely better for you and it’s better for the environment. The main reason I do it, however, is that it’s better for the animals. Here are a few facts from Compassion Over Killing:

“A Win for Your Health, the Planet, and Animals

Simply by choosing vegetarian foods just one day a week, an individual can:

• Do more for the planet than by switching to a totally local die t
• Reduce his or her carbon footprint by over 8 lbs per day, as much as not driving for two days
• Save 1/2 a gallon of gasoline per day
• Reduce his or her saturated fat intake by 15% (per meatless meal)
• Reduce his or her risk of breast, colon, prostate, kidney, and pancreatic cancer
• Save 28 land animals and 175 aquatic animals per year”

So now that I’ve convinced you to hop on this wagon, let me tell you a delicious and easy meal you can make this Monday. A zucchini sandwich!

1. Preheat the oven to 350F
2. Cut 1 zucchini, length wise. The thinner you slice, the faster it will cook.
3. Slice half of a medium sized tomato, leave aside.
4. Lightly salt the zucchini slices, coat in 1 tbsp olive oil and optionally, toss the slices in any spices you want and Panko bread crumbs for a little extra crunch
5. Distribute the zucchini slices in one layer in an oven safe dish, sprinkle with some shredded mozzarella, and let it bake. I would keep it in around 8 minutes. You will have to use your own judgment on exactly how long to leave it in the oven, depending on the thickness of the slices.  If you cook zucchini for too long, it becomes mushy.

When the zucchini is done, throw it in some toasted bread of your choice (I like spelt) with the tomatoes and add any condiments you would like. Pair this sandwich with a side of fruits.