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Zucchini & Ricotta Sandwiches Fill 1 Created with Sketch.

with Butter Lettuce & Cucumber Salad

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. These satisfying vegetarian sandwiches highlight layers of creamy ricotta (which gets thrilling heat from a hint of specialty Calabrian chile paste), briny olives, sautéed zucchini, and sweet roasted red peppers.

Get Cooking
fresh
ingredients
Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
Title
  • 2 Small Baguettes
  • 1 clove Garlic
  • 1 head Butter Lettuce
  • 1 Zucchini
  • 1 Persian Cucumber
  • 1 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • ½ cup Part-Skim Ricotta Cheese
  • 1 Tbsp Red Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the Italian dressing:
1 Prepare the ingredients & make the Italian dressing:

Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; roughly chop the leaves. Combine in a large bowl. Cut the zucchini into 1/2-inch rounds. Halve the baguettes. Peel 1 clove of garlic. Roughly chop the peppers. Roughly chop the olives. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. In a separate bowl, whisk together the vinegar, half the Italian seasoning (you will have extra), half the parmesan, and 1 tablespoon of olive oil

Brown the zucchini:
2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Transfer to a plate. Wipe out the pan. 

Toast the baguettes:
3 Toast the baguettes:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved baguettes, cut side down. Cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Carefully rub the cut sides with the whole garlic clove; discard the clove. Season with salt and pepper. 

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettesspicy ricottabrowned zucchinichopped peppers, and chopped olives

Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared lettuce and cucumber, add enough of the Italian dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed through Step 4. Cool the assembled sandwiches, uncovered, then tightly wrap in foil and refrigerate. Transfer the prepared lettuce and cucumber and dressing to separate airtight containers; cover and refrigerate. Refrigerate the remaining parmesan. Finish and serve as directed in Step 5. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & make the Italian dressing:
1 Prepare the ingredients & make the Italian dressing:

Wash and dry the fresh produce. Halve the cucumber lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; roughly chop the leaves. Combine in a large bowl. Cut the zucchini into 1/2-inch rounds. Halve the baguettes. Peel 1 clove of garlic. Roughly chop the peppers. Roughly chop the olives. In a bowl, combine the ricotta, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. In a separate bowl, whisk together the vinegar, half the Italian seasoning (you will have extra), half the parmesan, and 1 tablespoon of olive oil

2 Brown the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until browned. Transfer to a plate. Wipe out the pan. 

Brown the zucchini:
Toast the baguettes:
3 Toast the baguettes:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved baguettes, cut side down. Cook 4 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a work surface. Carefully rub the cut sides with the whole garlic clove; discard the clove. Season with salt and pepper. 

4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettesspicy ricottabrowned zucchinichopped peppers, and chopped olives

Assemble the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

To the bowl of prepared lettuce and cucumber, add enough of the Italian dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan. Enjoy! 

6 Make ahead modifications:

Prepare as directed through Step 4. Cool the assembled sandwiches, uncovered, then tightly wrap in foil and refrigerate. Transfer the prepared lettuce and cucumber and dressing to separate airtight containers; cover and refrigerate. Refrigerate the remaining parmesan. Finish and serve as directed in Step 5. Enjoy! 

Make ahead modifications: