Roasted Zucchini and Ricotta Sandwiches
Roasted Zucchini and Ricotta Sandwiches is a lacto ovo vegetarian main course. One serving contains 277 calories, 15g of protein, and 6g of fat. This recipe serves 4. For $1.12 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 6 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of milk, zucchini, low fat ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by So How's it Taste. Overall, this recipe earns a solid spoonacular score of 59%. Try Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia, Roasted Zucchini with Ricottan and Mint, and Slow-roasted Tomatoes With Zucchini & Herbed Ricotta for similar recipes.
Servings: 4
Ingredients:
1 tsp. basil
bread, split and toasted (sandwich, French, etc.)
1 clove garlic, minced
Coarsely ground black pepper
2 tsp. kosher salt
1 cup ricotta cheese (I used low-fat)
1-2 tbsp. milk (optional, I used almond milk)
1 tsp. oregano
Salt and pepper, to taste
2-3 medium zucchini or yellow squash
Equipment:
bowl
slotted spoon
paper towels
oven
baking paper
baking sheet
aluminum foil
tongs
food processor
Cooking instruction summary:
1. Slice the zucchini in 1/4-inch-thick slices. Place the slices in a bowl, add in the kosher salt, and toss well to coat. Let stand 20-30 minutes. When the salt has drawn the excess liquid from the zucchini slices, use a slotted spoon to remove the slices to a work surface covered with paper towels. Blot away excess liquid. (I skipped the salting step, but wanted to include this in case you prefer to do it.)2. Preheat the oven to 400F. Transfer the zucchini to a baking sheet lined with foil or parchment paper and arrange in a single layer. Drizzle very lightly with olive oil and season with salt and pepper. (I used seasoned salt and garlic pepper.) Roast for about 16 minutes, using tongs to flip the zucchini slices over halfway through the roasting time. Remove from the oven and let cool slightly. (Alternatively, to save some calories, spray foil with cooking spray before placing your slices on the sheet. Omit olive oil and lightly spray tops of zucchini slices. Sprinkle with salt and pepper.)3. Meanwhile, in a small bowl combine the ricotta, garlic, and herbs. Stir together until evenly combined. To give the ricotta a smoother texture (if needed), stir in 1-2 tablespoons of milk until evenly combined. Season with salt and pepper to taste. If you want a super smooth texture, process the cheese mixture in a food processor. (You can certainly use fresh herbs. Just double the amount of dried to get the amount of fresh you'll need.)4. Spread one side of bread with a generous layer of the ricotta mixture. Layer with the roasted zucchini slices and place the remaining half of the bread on top. Serve immediately.
Step by step:
1. Slice the zucchini in 1/4-inch-thick slices.
2. Place the slices in a bowl, add in the kosher salt, and toss well to coat.
3. Let stand 20-30 minutes. When the salt has drawn the excess liquid from the zucchini slices, use a slotted spoon to remove the slices to a work surface covered with paper towels. Blot away excess liquid. (I skipped the salting step, but wanted to include this in case you prefer to do it.)
4. Preheat the oven to 400F.
5. Transfer the zucchini to a baking sheet lined with foil or parchment paper and arrange in a single layer.
6. Drizzle very lightly with olive oil and season with salt and pepper. (I used seasoned salt and garlic pepper.) Roast for about 16 minutes, using tongs to flip the zucchini slices over halfway through the roasting time.
7. Remove from the oven and let cool slightly. (Alternatively, to save some calories, spray foil with cooking spray before placing your slices on the sheet. Omit olive oil and lightly spray tops of zucchini slices. Sprinkle with salt and pepper.)
8. Meanwhile, in a small bowl combine the ricotta, garlic, and herbs. Stir together until evenly combined. To give the ricotta a smoother texture (if needed), stir in 1-2 tablespoons of milk until evenly combined. Season with salt and pepper to taste. If you want a super smooth texture, process the cheese mixture in a food processor. (You can certainly use fresh herbs. Just double the amount of dried to get the amount of fresh you'll need.)
9. Spread one side of bread with a generous layer of the ricotta mixture. Layer with the roasted zucchini slices and place the remaining half of the bread on top.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
