Ingredients
2 individual French or Italian loaves, about 6 to 7 inches long
2 tablespoons clear Italian salad dressing
1 tablespoon Extra Virgin Olive Oil
1/2 small onion, thinly sliced
1/2 small zucchini, halved lengthwise and sliced
1/2 small green sweet pepper, cut into thin strips
1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
1 medium tomato, seeded and chopped
1-1/2 cups shredded provolone or mozzarella cheese (6 ounces)
2 tablespoons grated Parmesan cheese
Some basil leaves be generous (But it is up to taste)
Directions
2 tablespoons clear Italian salad dressing
1 tablespoon Extra Virgin Olive Oil
1/2 small onion, thinly sliced
1/2 small zucchini, halved lengthwise and sliced
1/2 small green sweet pepper, cut into thin strips
1/2 teaspoon bottled minced garlic or 1 clove garlic, minced
1 medium tomato, seeded and chopped
1-1/2 cups shredded provolone or mozzarella cheese (6 ounces)
2 tablespoons grated Parmesan cheese
Some basil leaves be generous (But it is up to taste)
Directions
1. Split bread in half horizontally. Place halves on baking sheet, cut side up.
2. In a 10-inch skillet or wok heat the salad dressing and Olive oil. Add onion,
zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender.
Stir in tomato. Sprinkle half of the provolone or mozzarella cheese on bread halves.
Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella
and the Parmesan cheese.
3. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts.
Serve immediately.
Makes 4 servings
Serve immediately.
Makes 4 servings
Initial Source: BHG
Second Source: Me
