Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

Group Created with Sketch. 35 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
  • View All
    Nutrition Label
    Download

    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.

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.
CLICK FOR RECIPE CARD

Get Cooking
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

About Blue Apron

Ba hero

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!

Get This Recipe Delivered

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!