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Cheesy Zucchini Open Faced Sandwiches

Ingredients:

Vegetable cooking spray
2 c. shredded zucchini
1 c. (4 oz.) shredded part skim Mozzarella cheese
1/4 c. minced onion
2 tbsp. ripe olives, optional
2 tbsp. reduced calorie mayonnaise
1/4 tsp. dried Italian seasoning
3 whole wheat English muffins, split
1 med. tomato, cut into 6 thin slices
2 tbsp. grated Parmesan cheese


Preparation:

Coat a large skillet with cooking spray; place over medium high heat until hot. Add zucchini and saute 3 minutes. Remove from heat, and drain well. Press zucchini between paper towels to remove excess moisture. Combine zucchini and next 5 ingredients in a medium bowl. Stir well. Place English muffin halves on a baking sheet. Spread zucchini mixture evenly over each half and top with 1 tomato slice. Sprinkle 1 teaspoon Parmesan cheese over each tomato slice. Broil 6 inches from heating element, 2 minutes or until cheese is melted. Yield: 6 servings.













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