ZUCCHINI PANINI
Thinly sliced zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread. You can sub 6-inch rolls for the baguette. If you have some dried oregano on hand, sprinkle it on the zucchini before grilling.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
- Preheat a griddle or grill pan to medium-high.
- Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
- Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
- Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
- Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.
ZUCCHINI PATTY SANDWICHES
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
- Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
- Halve pitas and stuff with patties, yogurt, lettuce, and mint.
Nutrition Facts : Calories 304 g, Cholesterol 28 g, Fat 10 g, Fiber 9 g, Protein 12 g, Sodium 618 g
GRILLED ZUCCHINI & FETA VEGGIE BURGER SANDWICHES
Give your veggie burger sandwich a Mediterranean twist with grilled zucchini, fresh tomatoes and a sprinkling of crumbled feta cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill burgers, onions, peppers and zucchini 4 to 5 min. on each side or until burgers are heated through and vegetables are tender.
- Spread cut sides of rolls with dressing.
- Fill with burgers, grilled vegetables, tomatoes and cheese.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 24 g
GRILLED ZUCCHINI PARMESAN SANDWICHES
Makes 4 open-faced sandwiches. Be sure to get the nice heavy whole-grain bread, not the airy brown colored "wheat" bread! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 15m
Yield 4 open-faced sandwiches, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute onion, garlic, basil, oregano, salt and pepper in olive oil until onion is translucent.
- Add zucchini and saute until soft.
- Spread vegetable mixture on toast.
- Top each sandwich with thin slices of tomato and a sprinkling of 1 tablespoon Parmesan.
- Broil until cheese turns golden.
Nutrition Facts : Calories 351.4, Fat 19.1, SaturatedFat 4.2, Cholesterol 8.8, Sodium 756, Carbohydrate 37.6, Fiber 6.7, Sugar 8.7, Protein 11.8
GRILLED ZUCCHINI SANDWICH
I put this together one night after work. I'm trying a new thing where I only eat meat one meal a day, and I'd already eaten chicken for lunch. When I got home from work my dad had made steak, so instead I used the grilled zucchini side dish and made a sandwich. The zucchini has the texture of a meat like sliced turkey or ham, so it feels like you're not stuck with a pile of veggies between bread. The hummus is a nice protien to keep your meal well rounded. The cook time is for the zucchini
Provided by Pamplemoussee
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- You can toast the bread, but I didn't. Spread the hummus on one slice of the bread and the mustard on the other slice.
- Layer the grilled zucchini, tomato slices, and lettuce between the bread.
- Salt and pepper to taste, but I think the hummus and mustard gives it a great flavor.
Nutrition Facts : Calories 192.4, Fat 4, SaturatedFat 0.8, Sodium 367.8, Carbohydrate 34.4, Fiber 6.9, Sugar 6.5, Protein 8.9
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