Everyday Annie
Roasted Zucchini and Ricotta Sandwiches
Roasted Zucchini and Ricotta Sandwiches
Couldn't load pickup availability
INGREDIENTS
2-3 medium zucchini
2 tsp. kosher salt
Olive oil
Coarsely ground black pepper
1 cupΒ ricotta cheese* (I used low-fat)
1 clove garlic, minced or pressed
2 tsp. minced fresh oregano
2 tsp. minced fresh basil
1-2 tbsp. milk (optional)
Salt and pepper, to taste
Sandwich rolls or bread (foccacia, ciabatta, or brioche), split and toasted
DIRECTIONS
-
Slice the zucchini in 1/4-inch thick slices at an oblique angle. Β Place the slices in a bowl, add in the kosher salt, and toss well to coat. Β Let stand 20-30 minutes.
-
Preheat the oven to 400Λ F. Β When the salt has drawn the excess liquid from the zucchini slices, use a slotted spoon to remove the slices to a work surface covered with a lint free, clean kitchen towel (or paper towels ). Β Fold the towel over the top surface of the zucchini slices and gently press down to blot awayΒ excess liquid. Β Transfer the zucchini to a baking sheet lined with foil or parchment paper and arrange in a single layer. Β Drizzle very lightly with olive oil and season with coarsely ground pepper. Β Roast for about 16 minutes, using tongs to flip the zucchini slices over halfway through the roasting time. Β Remove from the oven and let cool slightly.
-
Meanwhile, in a small bowl combine the ricotta, garlic, and herbs. Β Stir together until evenly combined. Β To give the ricotta a smoother texture (if needed), stir in 1-2 tablespoons of milk until evenly combined. Season with salt and pepper to taste.
-
Assemble the sandwiches by spreading one half of the bread with a generous layer of the ricotta mixture. Layer with the roasted zucchini slices and place the remaining half of the bread on top. Β Serve immediately.
