Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
Good to Make Ahead

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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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.

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Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
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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

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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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: