There is nothing better than finishing my first round at a flea market and sitting on the tailgate of my truck with my picnic lunch before heading back in for round two to make sure that there is not anything that I missed. One of my favorite go to sandwiches is this zucchini ricotta sandwich. Piled high on crusty bread, the zucchini and ricotta melt right together. It is delicious hot or cold.
I found this original recipe on one of my favorite blogs Annie Eats
. this meal took about 20 minutes to make (plus made some extras for lunch the next day) bonus.
here is what you need for the Zucchini Ricotta Sandwich
2-4 french baguettes depending on size. I bought about 6 inch baguettes from field and fire in grand rapids, mi. this made two sandwiches.
2 small zucchinis sliced thinly
1 sweet onion sliced thinly
3 cloves of garlic
3/4 cups of ricotta (PLEASE don’t buy that sponge stuff in a tub) look for fresh made. (or make it yourself) but horrocks in grand rapids had it and usually other specialty groceries have it. it makes all the difference PLUS it’s cheaper fresh.
salt and pepper
herb mix. (i used oregano, basil and chives)
Zucchini Ricotta Sandwich:
preheat oven to 400
slice the onions and zucchini thinly. peel the garlic. toss all in a bowl with salt, pepper and olive oil.
line a baking sheet with parchment paper and lay out veggies. try not to overlap them.
toss in oven for about 15 minutes flipping over halfway through.
while those are cooking place the ricotta in a bowl with the chopped fresh herbs, salt and pepper ( i did add just a pinch of lemon juice).
once the veggies are done cooking add the roasted garlic to the ricotta mix.
toast the bread for about a minute in the oven.
spread the ricotta onto the bread. make it nice and thick. layer the zucchini and onions.