By now, those who know me understand how much I love being creative with vegetables and offering a variety of dishes! The zucchini sandwiches meet this need because they are a truly easy and extremely quick solution for a light brunch, healthy, and filling. Slice the zucchini into slices not too thin, arrange them in rows, overlapping, on a baking tray lined with parchment paper, and cover with grated cheese. The baking time in the oven and the game is done! You will have two sandwiches to fill as you like. Inside I put spreadable cheese, sun-dried tomatoes, arugula, and smoked salmon, but the possibilities are endless, such as adding cold cuts or other cheeses. Zucchini sandwiches can also be cooked in an air fryer, so at the end of the recipe, you will find the cooking times using this method as well. They will be perfect to take on a day trip or as a lunchbox at the office. If you’re making them for the whole family, I invite you to double the doses, and you’ll see they’ll become your kitchen joker!
If you like playing with vegetables, try experimenting with these imaginative preparations as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it will not cost you anything extra!
- 1 white zucchini (medium)
- 3.17 oz provolone cheese (grated*)
- 2 pinches salt
- as needed pepper
- 2.82 oz cream cheese
- 6 sun-dried tomatoes
- as needed arugula
- as needed oregano
- 2 fillets smoked salmon
Tools
- 1 Parchment paper
- 1 Knife
- 1 Mandoline
- 1 Baking tray
- 1 Spatula
Steps
Wash the zucchini well under running water and trim it with the help of a knife.
Using a mandoline or the knife itself, cut it into slices but not too thin, please.
Arrange 6 rows of overlapping slices on a baking tray lined with parchment paper to form two sandwiches.
Adjust the salt and pepper to taste and cover the entire surface with grated cheese. Place in a preheated oven at 356°F for 20′ or until fully golden.
After this time, turn off the oven, let cool for a few minutes, and flip the sandwiches.
You are ready to fill: with the help of a spatula, spread the cream cheese on one half of the sandwich, add the sun-dried tomatoes previously blanched and seasoned with oil and oregano to taste, and a handful of fresh arugula.
Finally, add the smoked salmon fillets.
Close gently as if it were a sandwich from the non-filled side and serve.
And there you go…zucchini sandwiches are ready to be enjoyed!
For convenience, I then divided each sandwich in half so they can be consumed without any difficulty.
Bon Appetit from La Cucina di FeFè!
You can also roll it up to form a wrap!
Storage
👉Zucchini sandwiches can be stored without filling in the fridge in suitable refrigeration containers for 1-2 days. Fill only when serving.
Tips, notes, variations, and suggestions
🟣* Important! For the success of this simple recipe, what matters is the choice and use of grated cheese, which must be strictly stringy, so feel free to use provolone, pizza mozzarella, scamorza etc.;
🟣 You can also cook your sandwiches in an air fryer at 356°F for 12′.
🟣 You can replace the zucchini with 2 medium potatoes as shown in the photo. I filled them with cream cheese, wild fennel pesto, cherry tomatoes, and arugula. Delicious!
FAQ
What other cheese can I use instead of provolone?
Ultimately, you can use any stringy cheese, even mozzarella that you find in the supermarket’s refrigerated counters, already grated and ready to use.
