Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add zucchini and a pinch of salt and pepper. Cook, stirring occasionally, until zucchini is cooked through, but not too soft, about 4-5 minutes. Remove from heat.
Assemble sandwich:
Spread sun-dried tomato pesto on bottom slice of bread. Top with sliced brie, cooked zucchini, sliced prosciutto, a healthy drizzle of garlic olive oil and finish with fresh basil.
Close sandwich and slice into portion sizes of your choice. Serve.
