Best Roasted Chicken Zucchini Ricotta Sandwiches On Focaccia Recipes
ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA
Categories Sandwich Cheese Chicken Poultry Tomato Vegetable Broil Roast Sauté Super Bowl Quick & Easy Lunch Ricotta Zucchini Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
- Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.
ROASTED CHICKEN, ZUCCHINI & RICOTTA SANDWICHES ON FOCACCIA
Another delicious recipe courtesy of Epicurious. I have made this recipe once and it was a pleaser. Little preperation and cooking. The purchased roasted chicken really eliminates the hassle of baking a chicken yourself. You can usually find roasted chicken in the deli of your grocery store. Menu Suggestion: Marshmallow Fruit Salad & Potato Chips.
Provided by Shoppohollic
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl. Transfer mixture to colander that is set over a bowl. Let zucchini stand and drain for 15 minutes. Rinse and drain zucchini and squeeze dry.
- Heat oil in large skillet. Add zucchini to skillet and saute till tender. Transfer to bowl to slightly cool. Add ricotta, parmesan and lemon peel to zucchini. Stir and season with salt & pepper.
- Preheat broiler. Arrange focaccia slices of baking sheet. Broil bread just until toasted. Spread ricotta mixture generously over toasted bread. Broil ricotta mixture on bread just until ricotta gets brown spots.
- Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.
Nutrition Facts : Calories 456.1, Fat 26.8, SaturatedFat 12.6, Cholesterol 142, Sodium 265.9, Carbohydrate 8, Fiber 1.4, Sugar 2.9, Protein 45
ZUCCHINI RICOTTA BAKE
I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
ELISE'S CHICKEN, ZUCCHINI AND RICOTTA SANDWICH
This is a variation of a recipe from Elise of Simply Recipes: Zucchini and fresh tomato slices make this a perfect summer sandwich. The recipe calls for chicken, but it would probably also work perfectly well with ham. Either focaccia or ciabatta bread can be used. *** Elise's recipe calls for roasted boneless skinless chicken breasts but I substitute with deli sliced chicken because it's faster and I think it tastes great! Try both variations and let me know what you think!
Provided by FeelinYummy
Categories Lunch/Snacks
Time 35m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl.
- Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini.
- Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.).
- Heat oil in large skillet over medium heat.
- Add zucchini and sauté 2 minutes.
- Remove pan to a bowl, cool slightly.
- Add ricotta, Parmesan and lemon zest to zucchini. Stir to blend.
- Season to taste with salt and pepper.
- Preheat broiler.
- Arrange bread pieces cut side up on baking sheet.
- Broil bread just until lightly toasted.
- Spread ricotta mixture generously over 8 focaccia pieces.
- Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally.
- Sprinkle with salt and pepper.
- Cover with remaining 4 bread pieces, ricotta-mixture side down.
- Cut sandwiches diagonally in half and serve.
Nutrition Facts : Calories 422.4, Fat 29.7, SaturatedFat 13.4, Cholesterol 111.5, Sodium 1410.4, Carbohydrate 10.4, Fiber 2.2, Sugar 4.5, Protein 29.2
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