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.


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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05
    • 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.