This Easy Zucchini Tomato Sandwich is inspired by the best of summer produce: zucchini, tomatoes, and basil. Whether you have these ingredients growing in your garden (or your neighbor’s garden), or have found a gorgeous supply at the farmers market or supermarket, these ingredients can come together into a fabulous open face sandwich you can enjoy for breakfast, lunch, dinner or snack time. Based on only 6 ingredients, you can whip up this pretty vegan sandwich in only 8 minutes! It’s a very plant-forward sandwich and a great way to get your veggies into your meal.

Just sauté the zucchini in EVOO, toast whole grain bread, add a swipe of soft plant-based cheese for a creamy flavor and touch of protein, and pile on the zucchini, tomatoes, and basil! It’s that easy, and that good! Plus, you’ll get a boost of lycopene, fiber, and vitamins and minerals in this nutritious meal.

I love to make this easy, satisfying, beautiful tomato sandwich out of ingredients from my summer garden each year. Tomatoes, zucchini, and basil are some of the easiest summer veggies to grow, and this recipe showcases a beautiful way to use them up when you have them coming out of your ears.

In fact, this photo (below) is taken right in the heart of my veggie garden, with my zucchini flourishing. You can even feature a squash blossom like this to garnish your plate.

While I love this recipe for breakfast, you can easily enjoy it for a quick lunch or dinner—paired with a hearty soup, like this lentil soup or vegetable barley soup, or a satisfying salad, like this green bean farro salad or potato salad.

Learn how to make this recipe in my video of Top 4 Classic Vegan Sandwiches.

Easy Zucchini Tomato Sandwich

(6 votes, average: 5.00 out of 5)
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5 from 6 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 16 minutes
• Yield: 1 serving
• Diet: Vegan

Description

Make this super easy, yummy vegan sandwich in 8 minutes with only 6 ingredients, including zucchini, tomatoes, and basil.

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 small zucchini, thinly sliced
• 2 slices rustic, whole grain bread
• 1 ½ ounces plant-based soft cheese (i.e., Miyoko’s or my home made cashew cheese)
• 1 medium heirloom tomato (or 4 heirloom cherry tomatoes), sliced
• 4 basil leaves

Instructions

1. Heat olive oil in sauté pan or skillet and add zucchini. Cook zucchini on each side until it is golden brown, about 8 minutes.
2. While zucchini is cooking, pop bread slices into a toaster to toast.
3. Place toasted bread slices on a serving dish, and spread each slice with soft plant-based cheese (3/4 ounce each).
4. Arrange zucchini on top of plant-based cheese on each sandwich.
5. Arrange sliced tomatoes on top of zucchini on each sandwich.
6. Top with 2 leaves fresh basil on each sandwich.
7. Serve immediately. Makes 1 serving (2 open-face sandwiches each).

Notes

To make this recipe gluten-free, use gluten-free plant-based soft cheese and bread.

Try serving your sandwich on white scalloped small plates, such as these!

• Prep Time: 8 minutes
• Cook Time: 8 minutes
• Category: Sandwich
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 302
• Sugar: 5 g
• Sodium: 665 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 13 g

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For other plant-based sandwich recipes, check out the following:

Vegan BLTA Sandwich
Sriracha Sesame Breakfast Tofu Sandwich
Open Face Beet Fennel Sandwich
Toasted Chickpea Sea-Salad Sandwiches

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