Parm-Crusted Zucchini & Halloumi Sandos

🥘 Ingredients

• balsamic glaze
  1 tbsp
• black pepper
  1 tsp
• ciabatta rolls
  2 rolls
• cooking oil
  1 tbsp
• cooking spray
  1 can
• grilling cheese
  2 slices
• mixed greens
  2 c
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  2 tbsp
• pesto
  2 tbsp
• salt
  1 tsp
• tomato
  1 unit
• zucchini
  2 medium

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry zucchini and tomato .

   zucchini: 2 medium, tomato: 1 unit
2. 

   2

   In a small bowl , combine panko breadcrumbs , parmesan cheese , a drizzle of olive oil , salt , and black pepper . If mixture isn't sticking together, add another drizzle of olive oil. Coat zucchini slices in the mixture and place on a baking sheet lightly coated with cooking spray . Bake until golden and tender ⏱️ 10 minutes .

   panko breadcrumbs: ½ cup, parmesan cheese: 2 tbsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking spray: 1 can
3. 

   3

   When zucchini has 2 minutes remaining, heat cooking oil in a large pan over medium-high heat. Add grilling cheese and sear until golden brown on both sides ⏱️ 4 minutes .

   cooking oil: 1 tbsp, grilling cheese: 2 slices
4. 

   4

   Halve and toast ciabatta rolls . Spread pesto on the cut sides. Layer with seared grilling cheese, baked zucchini, sliced tomato, and mixed greens . Drizzle with balsamic glaze , season with salt and pepper, and serve immediately.

   ciabatta rolls: 2 rolls, pesto: 2 tbsp, mixed greens: 2 c, balsamic glaze: 1 tbsp