Zucchini Sandwich

Name: Zucchini Sandwich
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium zucchini; 1 piece salmon (6 slices); 1/4 cup cream cheese (about 60 grams); 1 medium tomato (6 slices); 4 leaves lettuce, finely chopped; 1 medium avocado; 5 slices shredded cheese; 4 tablespoons oil; Salt to taste; 1 large sheet of parchment paper

Marisol Melgarejo Oyarzún @cook_marisol

Concepción

With the hot weather coming, what could be better than a veggie sandwich? I added salmon for extra protein, and it turned out delicious as a light dinner.

Marisol Melgarejo Oyarzún @cook_marisol

Concepción

With the hot weather coming, what could be better than a veggie sandwich? I added salmon for extra protein, and it turned out delicious as a light dinner.

Saved

Ingredients

2 servings

1medium zucchini
1 piecesalmon (6 slices)
1/4 cupcream cheese (about 60 grams)
1medium tomato (6 slices)
4 leaveslettuce, finely chopped
1medium avocado
5 slicesshredded cheese
4 tablespoonsoil
Salt to taste
1large sheet of parchment paper

Saved

Steps

1

Wash the zucchini and slice it very thinly with a mandoline. Line a baking sheet with parchment paper and brush it with a little vegetable oil. Arrange the zucchini slices side by side; I made a row 5 slices wide and 7 slices long. Sprinkle a little salt over the zucchini.
2

Shred the cheese and sprinkle it on top. Bake at 400°F (200°C) for 7 to 8 minutes, until golden and very crispy.
3

Once golden, flip it over using another sheet of parchment paper. On one side, spread a little cream cheese, then add finely chopped lettuce and 3 slices of peeled tomato.
4

Place 3 slices of salmon on top of the tomato and fold to close.
5

Serve on a plate and enjoy this delicious treat.