Grilled Italian Zucchini Sandwiches

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Grilled Italian Zucchini Sandwiches
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Grill these all-in-one sandwiches outdoors on warm days or broil in the oven** when it's cold. Use 100% whole grain bread for a hearty meal.

Yields: Serves 4


14-18 oz firm tofu, sliced 1/2 inch thick

2-4 T Italian or balsamic salad dressing

2 lbs zucchini

1 T olive oil

Sea salt and pepper to taste

1 15 oz can pizza sauce

4 slices 100% whole grain or gluten free bread

1/2 - 1 cup basil leaves

1/2 cup rice or soy Parmesan "cheese"


Drain the tofu by one of these methods. 1) Gently squeeze the whole block. 2) Set the block in a bowl; 3) Lay one end of a clean dish towel on a large dinner plate. Arrange the tofu fillets evenly across it, then fold the other half of towel over the tops. Place another dinner plate on top for 5-10 minutes.

Slice the zucchini lengthwise into 1/4 inch slabs. Place in a large bowl, sprinkle with salt and pepper, drizzle with olive oil then toss with hands, rubbing each slice to coat with oil. Set aside.

Lay the drained tofu fillets on a dinner plate. Drizzle with salad dressing and, using your hands or a spoon, spread it evenly over both sides. Allow it to marinate for 5-10 minutes.

Place the bread on a dinner plate. Put the basil and "cheese" in separate bowls. Warm the sauce gently in a saucepan.

Preheat the grill to high. If using grill pans*, lay the zucchini in a single layer across one pan and tofu on another. Grill for 2-3 minutes per side, or until well-browned. Reduce the heat to low and cook for another 2-3 minutes until the zucchini is tender.

During the last couple minutes of cooking time, lay the bread on the grill and toast both sides.

To assemble: lay one slice of toasted bread on a plate, top with warmed sauce, a couple tofu fillets, zucchini slices, another layer of sauce, several basil leaves and "cheese." Serve immediately.

Additional Tips

Tofu can be pressed in the morning and left between towels all day in the refrigerator so it is ready to go.

*Although zucchini and tofu can be grilled directly on the grill grate, a grill pan is recommended to prevent accidental loss and sticking. Spray or brush with olive oil before grilling for even better results.

**If you prefer to cook indoors, adjust the top oven rack 5” from broiler, and preheat the broiler. Spray or spread two jelly roll pans with oil and lay the zucchini slices on one, and tofu on the other. Broil about 5 minutes per side, or until lightly browned on both sides, and zucchini is tender. Toast the bread under the broiler or in a toaster.

Recipe from the Collection of
Healthy Eating Coach Mary Collette Rogers
author of Take Control of Your Kitchen

Recipe by
Mary Rogers