Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

Group Created with Sketch. 35 min
Vegetarian i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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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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ingredients
Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
Title
  • 2 Small Baguettes
  • 1 head Butter Lettuce
  • 1 Zucchini
  • 1 clove Garlic
  • 1 Persian Cucumber
  • 1 oz Sliced Roasted Red Peppers
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare the ingredients & make the Italian dressing
1 Prepare the ingredients & make the Italian dressing

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch-thick rounds.Halve the baguettes. Peel 1 clove of garlic. 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. Roughly chop the peppers. Roughly chop the olives.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. In a separate bowl, whisk together half the vinegar (you will have extra), 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

Just before serving, 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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Prepare the ingredients & make the Italian dressing
1 Prepare the ingredients & make the Italian dressing

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch-thick rounds.Halve the baguettes. Peel 1 clove of garlic. 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. Roughly chop the peppers. Roughly chop the olives.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. In a separate bowl, whisk together half the vinegar (you will have extra), 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

Just before serving, 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!