1/2 cup low-fat mayonnaise 1 tablespoon minced basil 1/2 teaspoon grated lemon zest 2 small zucchini, cut lengthwise into 1/4-inch-thick slices Nonstick cooking spray 4 slices hazelnut-walnut bread 1 cup arugula 6 thin slices tomato 1/2 cup thinly sliced red onion Sea salt Freshly ground pepper

Step 1 Combine mayonnaise, basil and lemon zest. Set aside.

Step 2 Lightly spray zucchini with nonstick cooking spray. Grill zucchini, a portion at a time, on preheated grill pan over high heat until tender yet slightly crunchy, 2 1/2 to 3 minutes per side.

Step 3To assemble sandwich, spread 1 tablespoon mayonnaise mixture on 2 slices bread. Top 1 slice bread with 1/2 cup arugula, 3 tomato slices and 1/4 cup red onion. Lightly season with salt and pepper to taste. Top with 3 slices zucchini. Top with second bread slice. Repeat for second sandwich. Cover remaining mayonnaise and refrigerate for another use.

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