Cheesy Sourdough Squash Toasts

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For a good chunk of my adult life, I had a love affair for cheesy garlic bread. Not even the real kind. I’d often spread hot dog buns with butter, sprinkle on garlic salt, add shredded cheese, and broil to perfection. Naturally as my tastes changed and my health evolved, the cheesy garlic bread left. It wasn’t even done on purpose. It just sort of happened naturally.

Would you call it healthy eating evolution? šŸ˜‰ The other day though I was looking at the loaf of sourdough bread that I had and I got an idea. I made a healthier version of my old staple and it turned out rather well. Full of veggies, color, flavor. I’d even say that it was better than the hot dog bun version that I used to think was good.

Cheesy Sourdough Squash ToastsĀ 

Cheesy Sourdough Squash Toasts

  • 1 slice (57g) sourdough bread
  • 1/2 tsp minced garlic
  • 1/3 (40g) spiralized yellow squash
  • 1 piece of string cheese
  • 1/2 oz (14g) sundried tomatoes, without oil
  • 1/2 minced green onion, green and white parts

Spiralize your yellow squash using a vegetable slicer. If you look at the picture in the link, I used the blade on the left for my squash. Preheat the broiler on your oven and line a cookie sheet with foil. Spread the garlic on the bread slice.

Pile on the squash and press down a little to keep the squash on the bread. Rip the string cheese into strips and lay over the squash. Top with the sundried tomatoes and green onion. Broil until the cheese has melted and is slightly brown.

I drizzled a bit of sriracha over the top of mine before eating.

The calories are going to vary depending on the bread you use and other toppings. As a ballpark starting point for you, my slice was 256 calories – 12g protein, 27g carbs, and 6g fat.

Notes

  • You can use zucchini squash instead or a combination of yellow and zucchini for color.
  • I had a grilled chicken breast on the side, but had I been thinking I would have sliced it and put it under the squash. Next time!

Get crazy with this one and use different spices, different cheese, other toppings. When I thought about this, I wasn’t even thinking sundried tomatoes. They just happened to be sitting next to the sriracha in the fridge when I reached in and an idea happened. Don’t think that you have to color within the lines in the kitchen. If it looks good, give it a try!

I have a few other recipes that use a spiralizer. I seriously love that thing and use it to make zucchini ribbons for my zeggs. Here are a few more:

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