Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

35 MIN
2 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

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. For a refreshing accompaniment, we’re serving it with a simple side salad of crisp butter lettuce and crunchy cucumbers tossed with a simple Italian-seasoned dressing.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
Title
  • 2 Small Baguettes
  • ½ cup Part-Skim Ricotta Cheese
  • 1 head Butter Lettuce
  • 1 oz Sliced Roasted Red Peppers
  • 1 Persian Cucumber
  • 1 clove Garlic
  • 1 Zucchini
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the Italian dressing:
1 Prepare the ingredients & make the Italian dressing:

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumber. Cut the zucchini into 1/2-inch-thick 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 peeled garlic clove, then discard the clove. Season with salt and pepper. 

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the toasted baguettes, spicy ricotta, browned zucchini, chopped peppers, and chopped olives. Carefully halve the sandwiches on an angle.

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! 

Tips from Home Chefs

Zucchini & Ricotta Sandwiches

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

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumber. Cut the zucchini into 1/2-inch-thick 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 peeled garlic clove, then 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. Carefully halve the sandwiches on an angle.

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! 

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