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Zucchini & Ricotta Sandwiches
with Butter Lettuce & Cucumber Salad
30 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories710 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
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)
time-saving
tips & techniques
step-by-step
instructions
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.
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 baguettes, spicy ricotta, browned zucchini, chopped peppers, and chopped olives.
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!
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.
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 baguettes, spicy ricotta, browned zucchini, chopped peppers, and chopped olives.
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!
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