Zucchini sandwich

Are you looking for quick and easy breakfast recipes? Then make this delicious zucchini sandwich and enjoy it for your breakfast. If you have your bread and sandwich spread handy, you can make the sandwich in less than 15 minutes.

Contents

• Ingredients
• Instructions
• Recipe Notes and Variations
• Serving and Storage
• Recipe

Ingredients

• Bread: I used homemade whole wheat bread to make this sandwich. You can use any storebought bread, sourdough bread, or focaccia to make this sandwich.
• Sandwich spread: I used cashew cheese sauce as the spread to add the cheesy flavor to this vegan zucchini sandwich. Any sandwich spread or mayonnaise, or simple butter also goes well in this recipe.
• Zucchini: I have cut the zucchini as matchsticks to cook faster in this recipe. You can slice the zucchini into circles and pan-fry them or grill them.
• Herbs and spices: Finely chopped onions, garlic, dried thyme flavor the filling. You can use fresh herbs as well. Use dried red chili flakes or paprika powder to make the filling spicier. 

Instructions

Make the filling

• Heat a saute pan and add oil, finely chopped onion, garlic, and dried thyme. Let it cook for a couple of minutes.

• Now add chopped zucchini and cook it on high flame for two or three minutes.

• Season the zucchini with freshly ground black pepper and salt. Salt will release the water from the zucchini. Stir everything well.

• Then goes the shredded carrots and mix them once. And let the carrots zucchini mixture cook on high flame for around 2 to 3 minutes.

• Switch off the flame and keep this zucchini mixture aside.

Prep the bread

• Spread the bread slices, apply butter and toast them in the oven for about 10 minutes at 180 degrees C. Time and temperature depend on the oven. We want to toast the bread lightly, so keep an eye on the bread.

• Alternatively, you can pan-fry the bread or toast them using the bread toaster.

Assemble the sandwich

• Take the bread and apply the cashew cheese sauce. You can also use cilantro chutney or basil pesto as the sandwich spread.

• Now take the zucchini mixture and spread it over the bread. I like to serve these as an open sandwich.

• You could cover the sandwich with another bread slice and serve it.
• If you are not toasting the bread in the above step, you can grill the sandwich using a bread toaster.
• The delicious and easy zucchini sandwich is ready to serve!

Recipe Notes and Variations

• Instead of zucchini, you can also use any squash or yellow zucchini.
• Carrots are optional, and they add a slight sweetness to the sandwich filling.
• To flavor the filling, you can use fresh herbs such as cilantro, mint, basil, parsley, or dill leaves.
• If you are not vegan, you can add grated cheese along with sandwich filling and toast the bread.
• Use gluten-free bread to make this zucchini sandwich for a gluten-free version.

Serving and Storage

This zucchini sandwich tastes best when served hot. The sandwich might become soggy if kept aside for a long time or packed for lunch.

If you plan to pack this for lunch, it's better to skip the cashew sauce and make the zucchini filling a little spicy. Or you can use the basil pesto as a sandwich spread.

If you have leftover zucchini, you can serve it with quinoa, millet, or rice for lunch or dinner. You can add some cooked chickpeas, kidney beans, or black-eyed beans and turn them into a salad.

As you are here, you will like my other breakfast recipes.

Some other zucchini recipes to try from my blog

Zucchini and potato stir fry

Zucchini coconut curry

Zucchini Flatbread

Zucchini and chickpea curry

Zucchini chickpea pancakes

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Recipe