Zucchini & Ricotta Sandwiches with Spinach & Cucumber Salad

Zucchini & Ricotta Sandwiches

with Spinach & Cucumber Salad

35 MIN
$12.94/serving 2 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 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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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Zucchini & Ricotta Sandwiches with Spinach & Cucumber Salad
    Title
    • 3 oz Prosciutto
    • 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
    • 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
    • ½ oz Pickled Peppadew Peppers
    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 rolls. 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 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 rolls
    3 Toast the rolls

    In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved rolls, 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

    Remove the plastic linings between the slices of prosciutto. Assemble the sandwiches using the toasted rolls, spicy ricotta, browned zucchini, prosciutto (tearing into pieces before adding), 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 spinach 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

    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 rolls. 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 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 rolls
    3 Toast the rolls

    In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the halved rolls, 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

    Remove the plastic linings between the slices of prosciutto. Assemble the sandwiches using the toasted rolls, spicy ricotta, browned zucchini, prosciutto (tearing into pieces before adding), 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 spinach 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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