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The kids ate these as sandwiches with the whole bun, but Gabe and I ended up eating them as open-faced sandwiches, and we each ate two. With some veggies or a salad on the side, it's enough for a meal.
I think basil and
zucchini are an excellent summer combination, but the zucchini has a
neutral enough flavor that you could vary the combination in a number of
ways. A chipotle mayonnaise would be an excellent addition, as would a
dash of hot sauce like sriracha.
Serves 6
10 minutes preparation time
20 minutes cooking
time
approximately 1/2 of a giant
zucchini, peeled, and sliced into rounds
1 garlic clove, peeled and
sliced
approximately 1-2 tablespoons olive oil
salt and pepper
10-15
basil leaves
8 ounces mozzarella or other melting cheese such as
fontina or cheddar
6 sandwich buns
toppings of your choice, such
as lettuce, tomato, or sliced onion
Heat the grill. In a small bowl, mix the olive oil and garlic, and add a couple of dashes of salt and a grind or two of pepper. Brush the zucchini slices on both sides with olive oil. Grill them until they are browned on the bottom, then turn them to cook on the other side. When you turn them to cook on the second side, add a basil leaf or two and a slice of mozzarella. Grill until they pierce easily with a fork and the cheese has melted.
Brush the buns with the remaining olive oil and toast them quickly on the grill. Load the zucchini patties into the bun, top with whatever you like, and eat them while they're hot.