Prep time: 20 min | Cook time: 10 min | Ready In: 30 min
1 lb. summer squash, thinly sliced and/or shredded
1 teaspoon lemon pepper
6 1/2-inch slices ciabatta bread
2 tablespoons olive oil
1 cup onion, thinly sliced
1 tablespoon thyme, chopped fresh
2 teaspoons lemon peel, finely shredded
1/4 cup mayonnaise
6 slices of provolone cheese
Preheat oven to 400 degrees.
In a large bowl toss squash with lemon pepper seasoning. Transfer to a fine mesh sieve and let drain for 15 minutes. Squeeze squash as dry as possible. Meanwhile, arrange bread on a baking sheet. Brush tops with 1 tablespoon of the oil and sprinkle lightly with salt & pepper. Toast 10 minutes in the oven.
Preheat the broiler. In a large skillet, heat the remaining oil over medium high heat, add onion and cook, stirring, for 5 minutes or until tender. Stir in squash and thyme, cook one minute more. Remove from heat, stir in the lemon peel.
Spread mayonnaise over each slice of bread, top with a slice of cheese and the squash mixture and broil, 1-2 minutes. Serve warm.