Marinated Artichoke and Roasted Zucchini Sandwich
Sometimes you just don’t want zucchini bread. This is just a way to eat that zucchini that hid and then grew too large to enjoy raw or sauted. Sliced thin, roasted till golden, then marinated with capers and artichokes. It is both briny and savory. I have made this with both Halloumi cheese and Mozzarella and on sliced sourdough or baguette. All versions are delicious. There is some labor with roasting the zucchini but the marinade is just olive oil mixed with the brine from the jar of marinated artichokes and capers. The marinated veg keeps super well in the fridge all week so you can make ahead then just toast your bread and cheese and serve it up for the ultimate toasty sandwich. Even the left over marinade is delicious mopped up with some toasted bread. Impress your friends or loved ones with a spectacular lunch or dinner!
Ingredients:
1 large (overgrown) zucchini or 2 medium zucchini
salt and pepper
olive oil
1 12 oz jar marinated artichokes
1 3oz jar capers
Halloumi Cheese or Low moisture Mozzarella
Hearty bread such as sourdough or baguette cut into sandwich sized portions
Recipe:
Preheat oven to 400 F. Slice zucchini thinly and remove any stringy bits or larger seeds. Salt and lay out on a baking tray lined with paper towel for 10-20 minutes.
Pat the seasoned zucchini off. The salt will have drawn out some water. Arrange on a pre-oiled baking tray and add more oil on top of the slices and season with fresh cracked pepper. Roast for 40 minutes, flipping half way. If you see your zucchini is browning at the 20 minute mark, then reduce the total bake time to 30 minutes.
Add the roasted zucchini to a large dish and cover with the entire contents of the jar of marinated artichokes and capers. Then add about a tablespoon more of olive oil and make sure all the veg is covered with liquid. Cover and allow to marinate for at least 20 minutes but best if it could sit in the fridge overnight.
Slice the cheese and arrange on the sliced baguette or bread then toast in the oven at 400 F for 5 minutes until the cheese is starting to brown. Mozzarella will brown much faster than Halloumi.
Assemble the sandwich by arranging the zucchini, artichoke and capers on the toasted bread and enjoy! An easy but impressive sandwich and a great way to use up the overgrown zucchini.
