Low-Cal Veggie Focaccia Sandwich Recipe

Name: Low-Cal Veggie Focaccia Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 portabella mushroom cap; 5 leaves fresh basil, sliced thin; 2 -4 leaves fresh basil; ½ tablespoon parmesan cheese; 1 red pepper; 1 -2 zucchini; 1 crooked neck squash; 1 -2 sweet red pepper; 1 tablespoon olive oil; 1 -2 garlic clove, chopped; 1 -2 tablespoon balsamic vinegar; 13 sheet focaccia bread, cut in half

Servings: persons

1 portabella mushroom cap
5 leaves fresh basil, sliced thin
2 -4 leaves fresh basil
½ tablespoon parmesan cheese
1 red pepper
1 -2 zucchini
1 crooked neck squash
1 -2 sweet red pepper
1 tablespoon olive oil
1 -2 garlic clove, chopped
1 -2 tablespoon balsamic vinegar
13 sheet focaccia bread, cut in half

1
Drizzle olive oil in frying pan.
2
Add garlic and saute until fragrant.
3
Julienne thick slices of each vegetable.
4
Add zucchini, red pepper and squash to apn and saute until soft.
5
Add mushrooms.
6
Saute until soft.
7
Toast focaccia in oven at 350F.
8
When vegetables are cooked, place vegetables on one side of bread.
9
Sprinkle with fresh parmesan cheese.
10
Place 1-2 sweet red peppers over veggies.
11
Drizzle with balsamic vinegar, place basil leaves on top of veggies and sandwich them between the bread.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 portabella mushroom cap, 5 leaves fresh basil, sliced thin, 2 -4 leaves fresh basil, ½ tablespoon parmesan cheese, and more.

Yes, Low-Cal Veggie Focaccia Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low-Cal Veggie Focaccia Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions