Zucchini and Parmesan sandwiches
I’ve become particularly fond of zucchini and Parmesan sandwiches and have been making them quite often lately. They can replace traditional bread, effectively satisfy hunger, and are incredibly quick to prepare. So, they have nothing but benefits.
These vegetable and cheese sandwiches are made with two simple ingredients: zucchini and Parmesan cheese. They’re incredibly easy to prepare: simply slice the zucchini into thin slices, arrange them on a baking sheet, sprinkle with Parmesan cheese, and bake. Once cooled, simply fill the zucchini and cheese sandwiches with your favourite toppings.
When it comes to fillings, you have complete freedom – vegetable spreads, cold cuts, cheeses, and fresh or pickled vegetables are all great options. Recommended vegetable spreads ideal for zucchini sandwiches include:
Zucchini and Parmesan sandwiches are perfect as a quick lunch, a picnic snack, or a light appetiser for get-togethers. Thanks to their quick preparation, they can be prepared just before serving or prepared in advance and stored in the refrigerator. I encourage you to try the following recipe for zucchini and Parmesan sandwiches, and I hope you enjoy.
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Ingredients for zucchini and Parmesan sandwiches.
- 12 zucchini slices (180-200 g)
- 100 g grated Parmesan
Additionally:
- tomato
- chorizo
- red onion
- peppers
- black olives
- hummus
How to make zucchini and Parmesan sandwiches.
Slice the washed and pat-dried zucchini, skin on, diagonally into long slices, no more than 0.4 centimetres thick. Sprinkle half of the grated Parmesan cheese in two rows on a baking sheet lined with baking paper. Then arrange the zucchini slices on top of the cheese – each “cake” should consist of six slices, arranged so that they slightly overlap.
Sprinkle the zucchini with the remaining cheese and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit). Bake for 15 minutes, or until the cheese is melted and lightly browned. Once baked, remove from the oven and set aside to cool.
Place tomato slices on one side of each zucchini and cheese bread, followed by chopped peppers, onion, and olives. Spread hummus on the other side, and add chorizo slices on the vegetable side. Finally, fold the bread in half, overlapping one side.
Zucchini sandwiches can be served immediately after preparation or chilled and stored in the refrigerator until serving.
Good to know when making zucchini and Parmesan sandwiches.
It’s best to cut the zucchini diagonally, as this allows for easier stacking. The maximum thickness that zucchini can be cut is 0.5 centimetres. Thicker slices will take longer to bake and will be more difficult to assemble.
Do you enjoy zucchini dishes? If so, try our recipe for Chicken Cutlets with Zucchini.
