|2 servings||calories per servings 379||protein serving 17 g||carbs per serving 42 g||total fat per serving 17 g|
Tartine is French for an open-faced sandwich. This is a simple way to enjoy zucchini during its peak summer months. Mild ricotta cheese is a creamy backdrop for the roasted zucchini, whose nutty-sweet flavor is heightened by sunflower seeds and summer herbs.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||5 g|
Heat oven to 450° F. Place 1 oven rack in top position and another in the middle position. Prepare your mise en place: Remove stem and halve zucchini lengthwise. Peel, halve and thinly slice shallot. Pick and roughly chop thyme leaves. Pick and roughly chop marjoram leaves. Pick and roughly chop parsley leaves. Pick and thinly slice basil leaves.
Place zucchini halves flesh side down on a baking pan, and drizzle with 1 teaspoon olive oil. Place in oven on middle rack, and roast 10 minutes. Remove from oven, add shallots to pan, turn each zucchini half over and return to same rack in oven. Cook until shallots are translucent and squash is tender, 5-6 minutes more. Transfer zucchini to a cutting board to cool slightly, and scrape shallots into a mixing bowl. (Reserve baking pan.)
Change setting on oven to broil. Place bread on reserved baking pan, and drizzle with remaining 1 teaspoon olive oil. Place pan in oven on top rack. cook until top of bread is lightly browned, 1-2 minutes. Flip bread and cook until browned, 1-2 minutes more (watch carefully and don’t walk away). Remove pan from oven, and allow bread to cool.
Slice each zucchini half crosswise into 6 or 7 pieces.
Add to mixing bowl with shallot. Stir in thyme, marjoram, parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix thoroughly to combine.
Divide ricotta cheese between each slice of bread. Spread cheese out to completely cover. Sprinkle with sunflower seeds. Divide zucchini mixture and any accumulated juices between the pieces of bread. Top with remaining sunflower seeds and the basil. Sprinkle with kosher salt as desired. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...