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Ciabatta with courgette, mozzarella & pesto
726 kcal per person
28g Protein
67g Carbs
38g Fat
10g Fiber
Ingredients
- 1 ciabatta
- 1 zucchini
- 2 ounces mozzarella, low-moisture part skim (56 g)
- 5 sun-dried tomatoes
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon Italian seasoning (1 g)
- 2 teaspoons pesto (10 g)
Preparing this recipe
- Preheat the oven to 390°F (200 °C).
- Bake the ciabatta according to the instructions on the package.
- In the meantime, wash the zucchini and slice it. Also, slice the mozzarella and chop the sun-dried tomatoes into pieces.
- In a small bowl, mix the oil with the Italian seasoning and spread it over the zucchini slices.
- Heat a grill pan and cook the zucchini slices for 3 minutes on each side until done.
- Remove the ciabatta bread from the oven. Let it cool slightly and then cut it open. Spread the pesto on the bottom half and layer the mozzarella, some zucchini and the sun-dried tomatoes on top. Place the top half back on the sandwich.
- Serve the ciabatta on a plate with the remaining grilled zucchini on the side. Season with pepper and salt.
Tip van FitChef
You can also place the topped ciabatta back in the oven, so the mozzarella melts a bit.
