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Zucchini & Ricotta Sandwiches
with Butter Lettuce & Cucumber Salad
35 MIN
2 Servings
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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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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2 Small Baguettes
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½ cup Part-Skim Ricotta Cheese
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1 head Butter Lettuce
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1 oz Sliced Roasted Red Peppers
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1 Persian Cucumber
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1 clove Garlic
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1 Zucchini
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1½ tsps Calabrian Chile Paste
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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¼ cup Grated Parmesan Cheese
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1 oz Pitted Niçoise Olives
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1 Tbsp Rice Vinegar
step-by-step
instructions
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.
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.
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!
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.
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.
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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