Summer means a lot of things; hot weather, vacations, a reminder that I don’t get a summer vacation anymore because I’m in the “real world”… and SUMMER SQUASH! One of more recent CSAs had a good deal of zucchini in it. I love zucchini- it’s so versatile- you can pretty much put it in anything and it will bulk up a dish and some great flavor. I also L.O.V.E. anything caprese. How could you ever get enough of fresh mozzarella, basil, and tomato?? YUM! So, why not put the two together. Add in some sourdough and BAM! Now that’s an amazing dish. Thus, this past week, the zucchini caprese sandwich was born:
1 zucchini (you can easily have enough zucchini for two people with a small-medium zucchini)
2oz. fresh mozzarella (again this is for two)
1 bunch of fresh basil (if you have large leaves, you probably want about 6 or so, this is mostly to taste)
1 tomato (use heirloom if you have access- great color and taste!)
2 hard rolls (you could get a small baguette and cut in two, you could use sourdough bread, you could use a wrap… whatever bread you like!)
1 teaspoon olive oil
salt, pepper, red chili pepper flake, garlic (to taste)
1. Preheat oven to 350 degrees. Use a sharp knife to slice the zucchini (think pickle sandwich stacker style). By slicing this way, it’s easier to pile them onto a sandwich.
2. In a bowl, toss zucchini slices with olive oil and spices to taste (we used about 2 twists of a salt grinder, 4 twists of a pepper grinder, 3 shakes of a red chili pepper flake bottle, and 5 shakes of the garlic shaker- you could also use fresh garlic!)
3. Spread zucchini evenly on a baking sheet and bake for 4 minutes.
4. Flip zucchini slices over and bake for an additional 3-4 minutes (you’re looking for a slight brownish color)
5. Place zucchini aside to cool. Slice tomato again into sandwich slices. Do the same with the mozzarella cheese.
6. If desired, toast your roll or bread. You can stack however you’d like, we did: a couple slices of zucchini to cover the bread/roll (maybe two layers if you’re feeling crazy), 1oz fresh mozzarella per sandwich, fresh basil, top with tomato. You could also add some fresh ground pepper to the top- YUM!
That’s it! Super easy, super delicious, and in-season! Plus, if you have leftover zucchini, it’s delicious to eat as a snack– it still amazes me how wonderful olive oil and a few spices can make anything taste!