Roasted Chicken, Zucchini & Ricotta Sandwiches On Focaccia – a delicious recipe with zucchini, salt, olive oil, milk ricotta cheese, parmesan cheese, lemon peel. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
3
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.
4
Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.
256
kcal
Calories
10
g
Fat
5
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium zucchini, shredded, salt, 1 tablespoon olive oil, 1 (15 ounce) container whole milk ricotta cheese, and more.
Yes, Roasted Chicken, Zucchini & Ricotta Sandwiches On Focaccia falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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