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+ servings

Roasted Zucchini Sandwich

Course Lunch
Cuisine American
Keyword roasted, sandwiches, vegetarian, zucchini
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 543kcal


  • 2 medium zucchini
  • 2 teaspoon sea salt
  • 2 tablespoon olive oil
  • 1 teaspoon black pepper, ground
  • 8 ounce ricotta cheese, part skim milk
  • 1 clove garlic
  • 2 tablespoon oregano, fresh
  • 2 tablespoon basil, fresh
  • 1 tablespoon milk
  • 4 regular hoagie roll

Serve With

  • 4 cup lettuce, romaine
  • 1 medium tomato, red
  • 4 tablespoon ranch dressing, low fat
  • 4 medium orange


  • Preheat oven to 400 degrees F. Slice zucchini in 1/4-inch thick rounds. Place them in a bowl and toss with sea salt; allow to rest for 15 minutes.
  • Blot zucchini with a paper towel to remove excess moisture. Place on a baking sheet, drizzle with olive oil and season with pepper. Roast for 15 minutes, flipping halfway through. Remove from oven and allow to cool slightly.
  • In a small bowl, mix ricotta, minced garlic clove, oregano, basil and milk. Blend well until smooth.
  • Slice open rolls. Spread each with ricotta and layer with zucchini; close sandwich.
  • Shred lettuce and dice tomato. Place in a bowl and toss with dressing.
  • Serve sandwiches with salad and orange wedges.


Calories: 543kcal | Carbohydrates: 70g | Protein: 11g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 1622mg | Fiber: 13g | Sugar: 8g