|Zucchini||14 Ounce (2 Medium, About 7 Ounces Each)|
|Vegetable cooking spray||1 (Olive Oil Flavored)|
|Dried basil||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Multigrain bread slice||4 Ounce, toasted (4 Slices, 1 Ounce Each)|
|Canned solid white tuna in water||9 Ounce, drained (1 Can)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Finely chopped red onion||2 Tablespoon|
|Plum tomato slices||16 (1/4 Inch Thick)|
|1/3 low fat swiss slices/Fat-free american cheese||3 Ounce (4 slices)|
Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add half of the zucchini; cook 5 minutes.
Turn slices over, and sprinkle with half of basil, thyme, and pepper; cook 5 minutes or until tender.
Repeat with remaining zucchini, herbs, and pepper.
Divide zucchini slices evenly among toast slices.
Combine tuna, mayonnaise, and onion in a small bowl, stirring well.
Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with 4 tomato slices and 1 cheese slice.
Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.