BBQ Squash Sandwich

I am not vegan or vegetarian, but this easy recipe is perfect for anyone looking to cut back on meat for environmental, ethical, or health related reasons without compromising the satiety of meat. The rich and sweet BBQ squash is counteracted by the spiciness of the dijon and crunch of the cabbage slaw while fresh parsley and lemon zest brighten the flavors of the whole sandwich.

For one serving:

1 zucchini

1-2 tbs olive oil

1/2 cup BBQ sauce of choice

1/4 cup thinly sliced red onions

bread of choice (I used sourdough but a roll would hold up better to the sandwich filling)

lettuce (I used boston bibb, but any lettuce or mixed greens will work)

2 tsp dijon mustard

Purple Cabbage Slaw (from my  Blackened Fish Taco Recipe)

fresh parsley

1 lemon (for zest)

Preheat oven to 425. Spread olive onto a small baking sheet. Slice squash on a bias into cm thick slices. Spread onto baking sheet. Salt and pepper then flip to coat with oil and salt and pepper the other side. Bake until golden brown and crispy on both sides checking and flipping every 5 minutes to prevent them from burning.

While you are waiting for your squash to cook combine the red onions and BBQ squash in a medium bowl.

Once squash is done, place into BBQ and red onion mixture and stir gently to prevent the squash from falling apart. Place a piece of foil onto your baking sheet and distribute coated squash across the pan, evenly distributing the red onions. Bake for about 3-4 minutes on each side. Heat your bread in some foil in the oven if desired.

Assemble the rest of your sandwich in the meantime. Place lettuce onto bottom of sandwich (to prevent the bread from becoming soggy). Distribute the dijon onto the lettuce. Once the squash is done, distribute onto lettuce, top with cabbage slaw, a few sprigs of fresh parsley, and fresh lemon zest. Top with second piece of bread and enjoy!

 

 

 

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