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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Roasted Zucchini and Ricotta Sandwiches Cooking View

Over the weekend, as always, I planned our menu for the coming week. I always try to include a good variety of foods and so, as usual, it includes food from several different cuisines. Only after grocery shopping and writing everything up on our menu board did I realize that it is essentially a week straight of sandwiches. Sure, sometimes the bread is naan or pita, but it’s all variations on one common theme.

If you follow me on Instagram, you know I was recently in NYC for a (way too short) girls’ weekend where our main goal was to eat as much fantastic food as possible during our two days there.  I’ve been a Bouchon fanatic for a while but Josie and Tara had never been so that was one place we agreed not to miss. We went for lunch and Josie and I both ordered the roasted zucchini sandwich.  Such a simple concept and simple preparation with an outstanding result. I wasn’t sure what to expect but it definitely wowed me.  I loved it so much that when planning this week’s menu, it was a no brainer – zucchini sandwiches, done deal.  I made this last night and here you are seeing it today.  This should tell you something.  I never do this.  Some recipes, even great ones, languish in draft status for weeks before they make the big time.  This may not sound all that interesting but trust me, it’s worthy of your attention. The subtle but fresh flavors of this meal work so well together and make this a great option for a light lunch or dinner.  We all loved it and I know we’ll be enjoying it again and again in the coming months.

Roasted Zucchini and Ricotta Sandwiches
Yield: about 4 servings

Ingredients

2-3 medium zucchini
2 tsp. kosher salt
Olive oil
Coarsely ground black pepper
1 cup ricotta cheese* (I used low-fat)
1 clove garlic, minced or pressed
2 tsp. minced fresh oregano
2 tsp. minced fresh basil
1-2 tbsp. milk (optional)
Salt and pepper, to taste
Sandwich rolls or bread (foccacia, ciabatta, or brioche), split and toasted

Cooking View

Directions

  • Slice the zucchini in 1/4-inch thick slices at an oblique angle.  Place the slices in a bowl, add in the kosher salt, and toss well to coat.  Let stand 20-30 minutes.

  • Preheat the oven to 400˚ F.  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 a lint free, clean kitchen towel (or paper towels ).  Fold the towel over the top surface of the zucchini slices and gently press down to blot away excess liquid.  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 coarsely ground 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.

  • 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.

  • Assemble the sandwiches by spreading one half of the 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.

    • If you haven’t tried homemade ricotta yet, this is the time. The store bought kind just doesn’t compare and in a dish like this with few ingredients, good ricotta will make a big difference.  It only takes about 20 minutes and minimal effort.

Source

  • Warm Vanilla Sugar

    I love the simplicity of this! So yummy.

  • http://philosophyandcake.blogspot.com BabyJune

    Mmm, those look awesome! It’s pretty hard to improve a plain baguette, and this looks like it just was. :)

  • Amelia

    So, I LOVE all veggies. Normally. However, the first trimester of pregnancy, veggies, and I are not getting along. That is, unless they are disguised in a lovely sauce or baked into something. With that said, this sandwich looks amazing and I would gobble up every bite if it was set in front of me. Mmm, even while sitting here at breakfast. :)

  • annieseats

    OMG!! HUGE congrats to you, girl! So excited for you! Trust me, I can definitely relate. With both pregnancies, almost anything healthy repulsed me in the first trimester and I ate way more fast food than I would normally ever allow. It was the only thing that sounded good. Thankfully your normal appetite will return eventually! Glad these sound good despite that though :)

  • Megan

    I’ve got zucchini in the fridge and plans to make homemade ricotta this weekend, so I think it’s fate that this sandwich is in my future! Thanks for posting this one so quickly – looks amazing!

  • Amelia

    Thank you! We are thrilled for this miracle baby. 7 years in the making!!! :) So happy that its normal to want all the carbs and foods that I would never touch. Its embarrassing how much we have eaten out. I cant wait to turn the corner!!

  • http://www.foodpleasureandhealth.com/ Dixya Bhattarai RD

    most of the time simple things are the most delicious ones.

  • Morgan

    Awe man! I just used up my homemade ricotta. Looks like I will be making more!

  • http://www.mydinner.co.uk Maritachicita

    Oh these look amazing… I love courgettes and will make an effort to try these!

  • http://www.paperandbirch.com/ Natalie @ Paper & Birch

    This sandwich looks incredible! I’ve never made ricotta before, super excited to try this :)

  • Diane

    Annie, do you ever have problems getting the kids to eat vegetables? My daughter is 16 months and we offer her vegetables all the time, but can’t always get her to eat them. This sandwich looks amazing, I’m just sad that I don’t think I could get my daughter to eat it.

  • annieseats

    Hi Diane,
    In my opinion, you are at the beginning of a really important time when you have the opportunity to shape what kind of eater your kid will become. Our approach is this: we make a wide variety of foods and only offer them the exact same meal that we are eating. There is no accommodation based on what they say they dislike. We try not to make a fuss about it but if they are having a difficult night, we just say that’s fine, we’ll save this for when you are hungry again. They will eat it eventually when they are hungry enough. And honestly, it only takes a brief period of this before they know they eat what’s on their plate, there will not be back up options or short order cooking, and we generally don’t have trouble with it after that initial phase. We don’t have chicken nuggets, spaghetti, etc. in the house, so there is no other choice for them. This was the advice given to me by two of our past babysitters, both with multiple grown children, and it was some of the best parenting advice I have ever received. It takes some effort up front but pays out big time in the end.

    We first started encountering these issues right around 16-18 months with Andrew, so right where your daughter is now. Though it can be trying and some days you want to just give them whatever they want, stick with it and I am sure you will be glad you in the long run.

  • Cowen Park Kitchen

    Seriously can’t wait for my zucchini plants to start producing. Yes!

  • Kelsey

    Annie, this is perfection!

  • http://cakecrustandsugardust.com Alyssa

    As a new-found zucchini lover, I’m totally intrigued by these sandwiches! Pinning so I can make them in the VERY near future :)

  • http://thecupcakeconfession.com/ Samina |The Cupcake Confession

    I have to agree with you, sometimes, the simplest of foods taste best! Like this sandwich! It’s got the freshest flavors and has ricotta to accompany it, what more can a soul want? This is good food at its best!

  • Abigail Hoppen

    This looks so fresh and amazing. I’ve always wanted to make ricotta!

  • Natalie Stachon

    This sandwich looks amazing! Thank you for providing so many fantastic meatless options. Back in the day when I wanted a meatless meal it was either pasta or a quesadilla. Now I have loads of vibrant vegetarian options for whenever I’m in the mood for something light and healthy – thanks to you!

    I really enjoy when you write about your experiences with Thomas Keller’s restaurants or cookbooks. I have admired his work for years. A few years ago I coordinated an event for him and got to eat dinner with him afterwards. One of the highlights of my life!

  • Shari

    Great advice, I have a 7 month old, I just made your butternut squash for him and he loved it!

  • Jaime Szajna

    Annie, I will enthusiastically second this. Now that Carter is older, he knows the rule is that you must try everything on your plate, even if you’ve tried it before and didn’t care for it, as you might like it this way and/or time. There’s always something he can/will make a meal out of. We’ve only had 1 dinner I’ve had to make a substitute for, and that was a shrimp stir-fry where I got a little to heavy handed with the sriracha. At 5, Carter loves a plate full of veggies and dip as much as a cookie. Okay, maybe not quite as much, but you get the idea. :)

  • Sue

    Looking forward to trying this sandwich! It’ll be great for a quick summer dinner. I follow your blog, but my daughter follows you on Instagram so she informed me that you were in the city! We live right outside NYC so it was nice to think of you enjoying our “home turf” so to speak. Glad to gear it was a successful trip. :)

  • Jenn V

    Made ricotta and had these for dinner last night. Perfection!! I had no idea making your own ricotta was so easy. These will definitely be on the dinner menu often this summer. I think they’d make great crostini appetizers too. Seriously delicious.

  • http://heybridian.com/ Bridian

    i love so much that this is your attitude and that you advocate it so strongly!

  • Amanda Brewer

    Where’s the link to the bread in the picture? It looks really good too.

  • ami@naivecookcooks

    I love how simple it looks yet so delicious! will be trying this weekend with homemade ricotta!

  • annieseats

    This was store bought but similar would be the French baguettes made in mini versions. I also have made the brioche burger buns into hoagie style rolls with great results in the past.

  • annieseats

    Thanks Bridian!

  • annieseats

    Ooh, you’re right, an appetizer version would be awesome as well. Thanks for that idea!

  • annieseats

    Awesome! Yes, we loved it, and I can’t wait to go back with Ben some time so that we can explore more (and of course, eat more).

  • annieseats

    Awesome. And I agree, I think the one time we might have altered a meal was when too must sriracha was involved – but if it’s only a little they handle it fine :)

  • annieseats

    You are welcome! Good meatless meals beyond the usual are something I am always on the lookout for, so I’m glad to hear that my constant pursuit of them has been helpful to you as well.

    And yes, I adore Thomas Keller. I love reading his cookbooks and basically just everything about his philosophy. He is so deserving his status.

  • Tracy

    I adore roast zucchini in the summer and this is a great way to make it a meal!

  • Liz N.

    This recipe gave me the reason to FINALLY make my own homemade ricotta. It was as easy as you said it would be! Needless to say, I won’t be buying ricotta anymore! This sandwich will be on regular rotation this summer. Light, tasty and easy. YUM!

  • Em Rohrer

    I just made this for dinner and seriously was blown away by how delicious it was! I didn’t have time to bake my own bread so I just used a piece of baguette and grilled it a little to warm it up…amazingly simple and flavorful, I couldn’t stop eating it!

  • Chrissy Lawrence

    I made this tonight for dinner, with homemade ricotta (first time ever making that too. It will become a new staple). Even my meat-loving husband went back for seconds. This will be showing up many times on our dinner rotation. Thanks, Annie!

  • http://www.thewellflouredkitchen.com/ Sherri @ Well Floured Kitchen

    I absolutely love roasted zucchini, but for roasted veggie sandwiches I always think to go panini style. Using fresh ricotta for the sandwich is a great idea. Looks amazing!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    Okay, so now I need to head to Bouchon and try this sandwich! I actually make meals like this all the time, most recently with broccoli rabe in place of zucchini. So simple but so good!

  • sweetsugarbelle

    Love this! I eat an arugula, egg and ricotta sandwich I saw on cooking light quite often. This is a great way to change it up!

  • Shari

    Made the homemade ricotta two days ago and made this sandwich tonight so good simple and tasty!.will be making it again very soon!

  • Diane

    Can I just say I’m so glad that this bread was store bought? Haha, I always assume you have made every single thing from scratch in every picture (which I know you have the majority of the time) and then I feel so overwhelmed! I love cooking from scratch, but I’m nowhere near where you are with that goal! I can never figure out how you manage a full time job plus family duties and I’m sure many other endeavors including home maintenance and knitting your own shirts! You are just amazing!

  • annieseats

    Oh you are too funny! I had wanted to make the bread for these (of course) but was surprised to see some at the store that actually met my standards, so I just bought it. I guess it has just become second nature to me to bake most of our breads because they taste so much better than store bought, but when I can find good bread at the store I certainly welcome it!

  • Cara

    Made these tonight for dinner with the homemade ricotta….holy deliciousness! These are fab, Annie! Quite possibly my new favorite sandwich!

  • Cara

    Saw your post about making these into a crostini and you were right; they made a fab app! Thanks for the idea :)

  • Amanda

    I was kind of skeptical about this because it had so few ingredients and zucchini is so mild. I thought it might be bland… but it was delicious! We’ve repeated them twice in the last week already. Definitely a new summer favorite!

  • http://sweetmeggiejs.weebly.com/ Meg

    I’ve been in kind of a dinner rut all summer. Usually summer is full of great, fresh, new dinners in my house, but this summer between work and increasing disenchantment with meat, dinners just haven’t been as exciting as they normally are. Today I resolved to have a stellar dinner. Of course, I looked here for a recipe that would fit the bill. One glance at this and I was sold. Vegetarian, perfect. Fresh garden veggies and herbs, yes! Okay, seriously, one of the best sandwiches I’ve ever eaten. The flavors just come alive! It tasted like summer perfection. Served with a caprese salad and it was a total garden knockout. And I love how quickly it came together. Thanks for another win!!!

  • http://returningtotheland.blogspot.com Anna

    Yummy! I made this last but I also then grilled it like grilled cheese. Next time I will dip it in marinara sauce. Great weeknight supper idea.

  • Lindsey

    I have had my eye on this recipe since you posted it and finally made it tonight! I tackled homemade ricotta for the first time (thanks for the great instructions!), and really think it made the sandwich! This was every bit as good as promised. Thank you for another great recipe!

  • Linda M.

    When you first posted this, I was so excited. Went to the grocery store the next day prepared to have this for lunch. Only I bought cucumbers instead of zucchini! So it was a cold cucumber sandwich, but the best I have ever had! After finding this again, I am making plans for my grocery run after work and will add ZUCCHINI to my list!

  • annieseats

    Gah! That happened to us last week. Bummer.

  • Jenn V

    Awesome!