Prep
10m
Cook
8m
Total
18m
Ingredients
Method
Nutrition
Turn cooking mode on
1. Prep the Veggies
1.
Sauté zucchini ribbons in a bit of olive oil for 2–3 mins until tender.
1/2 Zucchini
1 Olive oil
2.
Lightly wilt spinach for 30 seconds in the same pan, or leave it fresh for crunch.
1 cup Baby spinach
2. Assemble the Sandwiches
1.
Spread pesto on the inside of all 4 bread slices.
1/4 cup Pesto
4 slices Sourdough or multigrain bread
2.
On two slices, layer: sliced avocado, sautéed zucchini, baby spinach, and cheese.
1 Ripe avocado
4 oz Mozzarella
3.
Close with the other pesto-coated bread slices (pesto side in).
3. Grill It
1.
Heat a skillet over medium heat.
2.
Brush outer sides of bread with olive oil or butter.
3.
Grill each sandwich for 3–4 minutes per side, pressing gently, until golden and the cheese is fully melted.
4. Serve & Style
1.
Cut diagonally for that aesthetic cheese pull.
For
2
M
I
4
slices
Sourdough or multigrain bread
1
Ripe avocado, sliced or mashed
1
cup
Baby spinach
1/2
Zucchini, thinly sliced or ribboned
4
oz
Mozzarella
1/4
cup
Pesto
1
Olive oil, for grilling
1
tsp
Lemon zest
Per Serving
Calories
480kcal
Fat
30g
Carbs
35g
Protein
17g
Fibre
7g
Want a spicy version? Add a thin layer of chili crisp or sliced jalapeños.
Only visible to you
Made it?
Tomato Soup, Cucumber Mint Water
Cancel
Prep
10m
Cook
8m
Total
18m
Ingredients
Method
Nutrition
Turn cooking mode on
1. Prep the Veggies
1.
Sauté zucchini ribbons in a bit of olive oil for 2–3 mins until tender.
1/2 Zucchini
1 Olive oil
2.
Lightly wilt spinach for 30 seconds in the same pan, or leave it fresh for crunch.
1 cup Baby spinach
2. Assemble the Sandwiches
1.
Spread pesto on the inside of all 4 bread slices.
1/4 cup Pesto
4 slices Sourdough or multigrain bread
2.
On two slices, layer: sliced avocado, sautéed zucchini, baby spinach, and cheese.
1 Ripe avocado
4 oz Mozzarella
3.
Close with the other pesto-coated bread slices (pesto side in).
3. Grill It
1.
Heat a skillet over medium heat.
2.
Brush outer sides of bread with olive oil or butter.
3.
Grill each sandwich for 3–4 minutes per side, pressing gently, until golden and the cheese is fully melted.
4. Serve & Style
1.
Cut diagonally for that aesthetic cheese pull.
For
2
M
I
4
slices
Sourdough or multigrain bread
1
Ripe avocado, sliced or mashed
1
cup
Baby spinach
1/2
Zucchini, thinly sliced or ribboned
4
oz
Mozzarella
1/4
cup
Pesto
1
Olive oil, for grilling
1
tsp
Lemon zest
Per Serving
Calories
480kcal
Fat
30g
Carbs
35g
Protein
17g
Fibre
7g
Want a spicy version? Add a thin layer of chili crisp or sliced jalapeños.
Only visible to you
Made it?
Tomato Soup, Cucumber Mint Water
Cancel
