Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia

Name: Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 16 inches 5x focaccia or ciabatta, halved horizontally; 1 teaspoon grated lemon peel; 1 Tbsp olive oil; 59 milliliters freshly grated Parmesan cheese; 4 purchased roasted chicken breasts, skinned, boned, thinly sliced crosswise; 2 teaspoons salt; 425 grams whole-milk ricotta cheese; 2 larges tomatoes, thinly sliced; 2 mediums zucchini, shredded

You can never have too many Mediterranean recipes, so give Roasted Chicken, Zucchini, and Ricott From preparation to the plate, this recipe takes about 45 minutes. A mixture of purchased roasted chicken breasts, zucchini, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Mix zucchini and salt in medium bowl.

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Zucchini

Salt

Equipment you will use

Bowl

Transfer to colander; set over bowl.

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Colander

Bowl

Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.

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Zucchini

Heat oil in large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add zucchini and sauté 2 minutes. Cool slightly.

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Zucchini

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.)

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Salt And Pepper

Lemon Peel

Parmesan

Zucchini

Ricotta Cheese

Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted.

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Focaccia

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Baking Sheet

Broiler

Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

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Focaccia

Ricotta Cheese

Spread