ZUCCHINI, FETA AND TAPENADE SANDWICH
(Makes 4 sandwiches)
This sandwich was inspired by a zucchini recipe in the book 365 RECIPES, from IKEA.
2 small to medium zucchini, washed, trimmed, cut in lengthwise slices a little less than 1/4 inch thick
1 medium tomato, seeded and chopped
3 large Kalamata olives, pitted and finely minced
6 almonds finely chopped
1 clove garlic, crushed and finely minced
Optional 1 teaspoon capers, finely chopped
2 1/2 teaspoons light olive oil (use the½ teaspoon to oil the baking dish)
1 tablespoon flat leaf parsley, finely minced
Hot pepper sauce to taste
3 or 4 ounces fat free feta cheese, crumbled
S & P to taste
8 slices Zone white bread, lightly toast just prior to assembling sandwiches
Extra virgin olive oil for drizzling
Optional: use your favorite ready-made tapenade from a jar, instead of making your own
1. Preheat oven to 425, and lightly oil a 7X 11” baking dish with ½ teaspoon light olive oil.
2. Make tapenade by mixing together the olives, almonds, garlic, optional capers if using them, and the remaining 2 teaspoons of light olive oil. Mash slightly with the back of a spoon, or place in a mini prep food processor, to make a chunky paste. Stir in parsley and hot pepper sauce, and season with S&P.
3. Spread the tapenade on the zucchini slices, and arrange the slices in the oiled baking dish so they slightly overlap (to fit the dish). Arrange the chopped tomatoes evenly on tip. Sprinkle feta on top of all. Bake uncovered, on the bottom shelf of the oven, for 20 to 25 minutes.
4. To assemble the sandwiches, divide the filling among 4 slices of toast. Lightly drizzle each sandwich with a little bit of extra virgin olive oil and top with a second piece of toast.