Okay, so nothing was from the CSA this time around – but it could be and I really liked these and want to share this impromptu recipe. It started out as a vague idea to use up some zucchini we hadn’t gotten to yet, some leftover garlic scape pesto and some leftover bread (if it was deemed soft enough, I’m so glad it was). As we started cooking I grabbed whatever sounded promising from the fridge and at the very last minute (post-sandwich assembly) I grabbed some arugula from my mini-garden.
Grilled Zucchini Sandwiches serves 2
- 2 medium (6-8″) zucchini
- canola oil
- salt & pepper
- ricotta cheese
- garlic scape pesto
- kalamata olive spread
- sun-dried tomatoes packed in oil
- arugula from my container garden
- 4 thin slices of sourdough bread
Slice the stem end off the zucchini (and flower butt end if it needs it) and slice it into 1/2″-3/4″ thick strips. I sliced ours into fourths vertically, the two middle pieces were perfect, the end pieces were a bit thin. Brush with oil and sprinkle with salt and pepper. Toss on a hot grill (sorry I don’t do this part and have no clue how to explain grilling veggies or the proper temperature), turn once and remove when cooked. If your sourdough comes unsliced, take some care to get a thin slice, not much thicker than the pre-sliced variety. Brush one side with the oil and quickly toast, oiled-side down, over the remaining coals on the grill (not too much or you will tear the roof of your mouth while trying to eat the sandwich). Now it is time for assembly, I actually did two slightly different sandwiches and we each had half – a favorite wasn’t picked so do whichever appeals to you.
Sandwich #1) Spread ricotta cheese on one piece of bread (non-grilled side), top with some arugula and the grilled zucchini slices; spread garlic scape pesto on the other slice of bread (non-grilled side) and gently top with some kalamata olive spread. Put the pesto’d and olive’d bread on top the zucchini. Slice in half.
Sandwich #2) Spread ricotta cheese on one piece of bread (non-grilled side), top with some arugula, the grilled zucchini slices and some pieces of lightly drained sun-dried tomatoes (sliced if necessary); spread garlic scape pesto on the other slice of bread (non-grilled side) and place on top the first. Slice in half.
Pick a favorite or trade halves so you get to try both variations.