Zucchini & Ricotta Sandwiches with Spinach & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Spinach & Cucumber Salad

35 MIN
2 Servings
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Vegetarian
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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 pickled peppadew peppers. For a refreshing accompaniment, we’re serving it with a simple side salad of spinach and crunchy cucumbers tossed with an Italian-seasoned dressing.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Zucchini & Ricotta Sandwiches with Spinach & Cucumber Salad
Title
  • 2 Sandwich Rolls
  • 1 Zucchini
  • 1 clove Garlic
  • 1 Persian Cucumber
  • 3 oz Baby Spinach
  • ½ cup Part-Skim Ricotta Cheese
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Rice Vinegar
  • ½ oz Pickled Peppadew Peppers
  • 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 rounds. Halve the bread. 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. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the spinach 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 bread
3 Toast the bread

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved bread, 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 bread, 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 spinach and sliced 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

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 rounds. Halve the bread. 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. Halve the cucumber lengthwise, then thinly slice crosswise. In a large bowl, combine the spinach 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 bread
3 Toast the bread

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved bread, 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 bread, 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 spinach and sliced 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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