Best 3 Zucchini Sandwiches My Dads Recipes

When you're in the mood for a hearty and delicious sandwich, look no further than zucchini sandwiches. Perfect for a quick lunch or dinner, these sandwiches are packed with flavor and nutrition. With a crispy exterior and a soft, flavorful interior, zucchini sandwiches are sure to become a family favorite. Whether you prefer to grill, pan-fry, or oven-bake your zucchini, there are countless ways to enjoy this versatile vegetable. From simple recipes with just a few ingredients to more elaborate creations with a variety of toppings, there's a zucchini sandwich recipe out there for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI-NUT-BREAD COOKIE SANDWICHES

Zucchini-Nut-Bread Cookie Sandwiches image

These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle.Print these nifty labels onto adhesive paper or attach with double-sided tape.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt
1 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners' sugar, sifted

Steps:

Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat withremaining filling and cookies.

SPAGHETTI WITH ZUCCHINI AND ALMONDS

Spaghetti with Zucchini and Almonds image

A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.

Provided by Melanie Booth

Categories Spaghetti

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

3 tablespoons blanched almonds
⅓ pound dried spaghetti
2 tablespoons extra-virgin olive oil
2 zucchini, grated
1 clove garlic, crushed
salt and ground black pepper to taste
2 teaspoons butter
2 tablespoons chopped fresh parsley
1 lemon, zested
1 squeeze lemon juice

Steps:

Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.

Nutrition Facts : Calories 541.2 calories, Carbohydrate 64.4 g, Cholesterol 10.8 mg, Fat 25.9 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 128.9 mg, Sugar 4.9 g

GRILLED ZUCCHINI SANDWICH

Grilled Zucchini Sandwich image

I put this together one night after work. I'm trying a new thing where I only eat meat one meal a day, and I'd already eaten chicken for lunch. When I got home from work my dad had made steak, so instead I used the grilled zucchini side dish and made a sandwich. The zucchini has the texture of a meat like sliced turkey or ham, so it feels like you're not stuck with a pile of veggies between bread. The hummus is a nice protien to keep your meal well rounded. The cook time is for the zucchini

Provided by Pamplemoussee

Categories Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 zucchini, sliced seasoned, and grilled
2 slices whole wheat bread
1 -2 tablespoon hot pepper hummus (I used Sonny & Joes)
sliced tomatoes
lettuce
mustard

Steps:

You can toast the bread, but I didn't. Spread the hummus on one slice of the bread and the mustard on the other slice.
Layer the grilled zucchini, tomato slices, and lettuce between the bread.
Salt and pepper to taste, but I think the hummus and mustard gives it a great flavor.

Nutrition Facts : Calories 192.4, Fat 4, SaturatedFat 0.8, Sodium 367.8, Carbohydrate 34.4, Fiber 6.9, Sugar 6.5, Protein 8.9

Tips:

Use fresh zucchini that is firm and has a deep green color.
Slice the zucchini thinly and evenly so that it cooks evenly.
If you don't have a grill, you can cook the zucchini in a grill pan or on a baking sheet in the oven.
Be careful not to overcook the zucchini, as it will become mushy.
Use a variety of flavorful fillings, such as cheese, tomatoes, onions, and herbs.
Serve the zucchini sandwiches immediately with your favorite dipping sauce.

Conclusion:

Zucchini sandwiches are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. With a variety of fillings and toppings to choose from, there is sure to be a zucchini sandwich that everyone will enjoy. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!