Lemon Pesto Zucchini Sandwich

To make pesto, in a mini food processor add basil, garlic, Parmesan cheese and lemon juice. Process until all combined and chopped. This will not be creamy. Place pesto in a bowl and add mayonnaise. Mix until creamy smooth. Add salt and pepper to taste. Refrigerate until ready to use.

Spray a medium nonstick skillet with cooking spray, add onions and peppers. Cook until slightly tender, about 2 minutes. Add zucchini and cook until soft, about 10 minutes, stirring occasionally. (If the vegetables start to stick to the pan, add a touch of olive oil or chicken stock.)

Slice baguette horizontally, and carefully pull out the center of the bread so it’s hollow and you have basically just the crust of the bread.

Add pesto to both the insides of the bread and top with vegetables, tomato slices and top with cheese.

Place in a broiler on the lower shelf and cook until the cheese is melted, about 4 minutes.