Zucchini, Avocado and Onion Veggie Melt


Zucchini, Avocado and Onion Veggie Melt

  • 25 Minutes
  • 1 serving
  • 25 Minutes
  • 1 serving


  • 2 slices of Arnold Health Nut bread
  • 2 tbsp. balsamic onion compote (see sub-assembly recipe below)
  • 2 slices low-fat provolone cheese
  • 1/4 ripe avocado, thinly sliced
  • 1/2 medium-sized zucchini, thinly sliced lengthwise
  • 1 tsp. olive oil


  1. Heat olive oil in a nonstick skillet over medium heat.
  2. Saute onion for 10-12 minutes until lightly browned.
  3. Season with salt and pepper and add sugar.
  4. Add balsamic and cook for 2 min. or until balsamic is reduced or syrupy.
  5. In a nonstick skillet over medium-high heat, saute zucchini in olive oil until softened and lightly golden.
  6. Spread both slices of bread with one tablespoon each of the balsamic onion compote.
  7. Starting with one bread slice, layer provolone cheese, avocado, zucchini and top with the other slice of bread.
  8. If you like, heat in a sandwich press or toaster oven until the cheese melts. 
  9. Enjoy!

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