Zucchini is one of my favorite kinds of squash. My husband isn’t such a fan.
Every year I have to convince my husband to plant zucchini. He thinks there is no good reason to plant zucchini. After all, we don’t plant dandelions in the lawn! He tells me that if I really want home grown zucchini, I should just to leave the car doors unlocked while we’re at church and someone will leave us a bag!
He is slowly learning that zucchini CAN be delicious! Zucchini is best known for making deliciously moist cakes and breads, but these sandwiches are a less common use of zucchini.
Here’s how I make them:
Slice the zucchini diagonally into ¼” thick slices. Place slices on a foil or parchment lined baking sheet. Brush both sides with a mixture of:
¼ c olive oil
½ t. thyme
¼ t. garlic powder
dash salt and pepper
Then bake at 300° for about 12-15 minutes or until zucchini is fork tender. (These can also be grilled outside on the barbecue…) Allow to cool to room temperature.
Make the sandwiches on really good, soft bakery rolls. Assemble the sandwiches with the following:
Mayonnaise/Dijon mustard (mix together to make a sauce)
Alfalfa sprouts (click here to see my POST about growing your own sprouts!)
Fresh garden tomato slices
Smoked gouda cheese
Roasted Zucchini slices