Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Butter Lettuce & Cucumber Salad

30 MIN
$13.44/serving 4 Servings
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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 roasted red peppers. For a refreshing accompaniment, we’re serving it with a simple side salad of butter lettuce and crunchy cucumbers tossed with an Italian-seasoned dressing.
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    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Zucchini & Ricotta Sandwiches with Butter Lettuce & Cucumber Salad
    Title
    • 3 oz Prosciutto
    • 4 Small Baguettes
    • 2 heads Butter Lettuce
    • 2 Persian Cucumbers
    • ½ cup Part-Skim Ricotta Cheese
    • 2 oz Sliced Roasted Red Peppers
    • 2 Zucchini
    • 1 clove Garlic
    • 1½ tsps Calabrian Chile Paste
    • ¼ cup Grated Parmesan Cheese
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    time-saving
    tips & techniques
    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. Roughly chop the peppers. Roughly chop the olives. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumbers. 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 a drizzle of olive oil on medium-high until hot. Working in two batches, 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. Cover with foil to keep warm. Wipe out the pan.

    Toast the baguettes
    3 Toast the baguettes

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, 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; discard the clove. Season with salt and pepper.

    Assemble the sandwiches
    4 Assemble the sandwiches

    Assemble the sandwiches using the toasted baguettes, spicy ricotta, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), browned zucchini, chopped peppers, and chopped olives.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Just before serving, to the bowl of prepared lettuce and cucumbers, 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

    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. Roughly chop the peppers. Roughly chop the olives. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. In a large bowl, combine the chopped lettuce and sliced cucumbers. 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 a drizzle of olive oil on medium-high until hot. Working in two batches, 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. Cover with foil to keep warm. Wipe out the pan.

    Brown the zucchini
    Toast the baguettes
    3 Toast the baguettes

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, 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; discard the clove. Season with salt and pepper.

    4 Assemble the sandwiches

    Assemble the sandwiches using the toasted baguettes, spicy ricotta, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), browned zucchini, chopped peppers, and chopped olives.

    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 cucumbers, 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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