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Easy Zuchini Melt on Tangy and Crusty Sourdough

Easy Zucchini Melt on Tangy and Crusty Sourdough

Slice the Zuchini lengthwise; saute on a pan until lightly browned on both sides; butter sourdough bread slices, sprinkle with Parmesan and dot with fresh red chili paste. Arrange sauteed zuchini on the slices, top with mozzarella and grill till the cheese mlts and browns. Serve hot. Enjoy!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Snack
Cuisine American, Italian
Servings 4
Calories 231 kcal

Equipment

  • toaster oven preferred for grilling; if not available, can be done on the stove-top in a pan, in which case the cheese will melt, but will not brown.

Ingredients
  

  • 4 pieces dark green Zuchini ( Courgette) small-medium, 5-6 inches long; if not available, the bigger, fatter Zuchini is OK; if green Zuchini is not available, yellow summer squash, Mexican Grey Zuchini ( also called Lebanese Zuchini) is OK too.
  • 1 tsp oil peanut oil preferred; if allergic to peanuts, use other preferred ol. Do NOT use olive oil for frying
  • 1/8 tsp salt
  • 1/4 tsp paprika should look bright red- if it is brownish, it is probably old - do not use ( it can have an off-flavor)
  • 8 slices Sourdough bread
  • 1 tbsp butter
  • 4 tbsp Parmesan cheese finely shredded preferred; grated OK too
  • 2 tsp red chilli paste Sambal Oelek preferred; NOT Thai red curry paste; Sriracha OK; don't recommend otherr hot sauces like Tabasco
  • 1/2 cup shredded Mozzarella
  • 10-12 leaves Fresh Basil (optional)

Instructions
 

  • Wash the Zuchini. Trim the ends; taste-test both ends for bitterness. If bitter, discard- the substance that makes it bitter is toxic. Cut across in half, then slice each half into 3-4 slices
    slicing the zucchini for sauteing
  • Heat a 10 inch non-stick skillet, add a few drops of oil.
  • Place the zucchini slices on the pan in a single layer. Do not stack or crowd. Will need to saute the slices in multiple batches.
  • Sprinkle with salt, cover and cook on medium high heat for 3-4 min
    covered while frying
  • flip one slice to check if it is browned, then flip back. Add 2-3 drops of oil on each slice, then gently flip each slice. cover and cook to brown the other side.
    browned on one side
  • When the bottom is browned, transfer the slices to a plate, sprinkle generously with papriks and set aside, covered, while browning the next batch of zucchini slices.
    add paprika to browned zuccini
  • Meanwhile, prepare the sourdough slices. Butter each slice, sprinkle with Parmesan, and dot with red chilli paste.
    butter-parmesan and chilli paste on the bread
  • Arrange the zucchini slices, paprika-side up, on the prepared bread slices.
    arrange the zucchini on the sourdough
  • Top with hand-torn fresh basil leaves, if using, then spread mozzararella.
    topping zucchini with mozzarella
  • Transfer carefully to parchment-lined baking tray. the parchment helps to release the sandwiches after grilling. Sometimes, the melted cheese drips down the sides, and sticks to the pan, making it difficult to remove the sandwixh after grilling. The parchment paper also helps make clean-up easy.
    sndwich ready for grilling
  • Bake/grill or broil until cheese melts and begins to brown. Do not over-brown. Transfer to serving plate and serve hot, accompanied by chips, sauteed/steamed vegetables, soup or salad of your choice.
    ZucchiniMelt sandwich ready to serve
  • Enjoy!

Notes

How to make fresh chilli paste:
It is easy to make a small amount of fresh chilli paste from fresh red chillies. It is OK to use fresh green chillies if you cannot find red chillies. I highly recommend wearing gloves while doing this, to prevent a lingering burning sensation on your hands later.
  • wash and trim the stem from 4-5 fresh chillies.
  • Slit lengthwise and remove the seeds - set aside the seeds, to be added to the paste later.
  • Finely mince the de-seeded chillies. Transfer to a mortar and pestle, and pound to mash/crush the pieces. Be careful, it has a tendency to "fly" out of the mortar and pestle.
  • Add salt - about 1/8 tsp. Pound a little again, to allow salt to mix with the chillies.
  • Transfer to a glass/ceramic bowl and add about 1 tbsp white wine vinegar or other vinegar of your choice. Distilled white vinegar is OK too.
  • Store chilli paste in a glass jar with a well-fitting lid - do not use plastic containers.
  • Refrigerate leftover chilli paste- sprinkle a little salt on top. It will keep well for 2-3 weeks, maybe longer. If you see mold, discard.

Nutrition

Calories: 231kcalCarbohydrates: 26gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 22mgSodium: 634mgPotassium: 68mgFiber: 1gSugar: 3gVitamin A: 222IUVitamin C: 1mgCalcium: 260mgIron: 2mg
Keyword fresh chili paste, Lebanese squash, Mexican Grey Squash, Mozzarella cheese, Paprika, Parmesan, Sambal Oelek, Sourdough bread, Summer squash, Zuchini
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