Chicken, Zucchini & Ricotta Sandwich

Chicken, Zucchini & Ricotta Sandwich
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 610.1
  • Total Fat: 7.0 g
  • Cholesterol: 102.5 mg
  • Sodium: 2,403.8 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 34.6 g

View full nutritional breakdown of Chicken, Zucchini & Ricotta Sandwich calories by ingredient


Adapted from the January, 2000 issue of Bon Appetit magazine Adapted from the January, 2000 issue of Bon Appetit magazine
Number of Servings: 2


    * 1 medium zucchini, shredded
    * 1 teaspoons salt
    * 1/2 Tbsp olive oil
    * 7 ounces fat free ricotta cheese
    * 1/8 cup freshly grated Parmesan cheese
    * 1/2 teaspoon grated lemon peel
    * 2 5x4-inch pieces focaccia or ciabatta bread, halved horizontally
    * 1 large tomatoes, thinly sliced
    * 8 oz roasted chicken breasts (about 1/2 pound), skinned, boned, thinly sliced crosswise


1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid. (Can use a potato ricer.)

2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.

3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 4 ciabatta pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.

4 Top 2 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user INTOTHEPRETEND.