Indulge in a culinary adventure with our tantalizing zucchini squash, thyme, goat cheese sandwich filling recipes. Embark on a journey of flavors as you discover a symphony of textures and tastes. From the crispy, golden-brown exteriors to the soft, succulent fillings, each bite promises a delightful experience.
In the first recipe, savor the harmonious blend of zucchini, goat cheese, and thyme, enveloped in a delicate filo pastry. Delight in the contrasting textures of the crispy pastry and the creamy filling, infused with the aromatic essence of thyme.
The second recipe takes a classic combination to new heights. Zucchini, summer squash, and goat cheese join forces in a delightful medley, complemented by a zesty lemon-herb dressing. Served atop toasted bread, this open-faced sandwich offers a refreshing and vibrant lunch option.
For those seeking a gluten-free alternative, the third recipe delivers. Zucchini, squash, and goat cheese unite in a flavorful filling, nestled between slices of hearty, gluten-free bread. Every bite offers a satisfying crunch and a burst of flavors, making this sandwich a perfect choice for any dietary preference.
Each recipe offers a unique take on this versatile combination, ensuring that you'll find the perfect match for your taste buds. So, prepare to tantalize your senses and embark on a culinary journey with our zucchini squash, thyme, and goat cheese sandwich filling extravaganza.
ROASTED ZUCCHINI AND SQUASH
This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It's the perfect summer side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees Farenheit.
- Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
- Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
- Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.
Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 226.4 mg, Fat 10.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 5.3 g, Cholesterol 9.6 mg
HERBED GOAT CHEESE AND ZUCCHINI ROLLS
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan over medium-high heat. Combine zucchini, olive oil, salt, and pepper in a small bowl; toss to combine. Grill until lightly browned and tender.
- Roll goat cheese in chopped parsley; slice into 8 rounds. Cut rolls in half; spread the bottom halves with olive tapenade, if using. Layer with grilled zucchini, lettuce, and herbed goat cheese; top with other roll half.
GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 18m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
- To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.
ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.
Provided by Yotam Ottolenghi
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
- Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
- Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
- Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
- When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
- Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram
ZUCCHINI, SQUASH, THYME & GOAT CHEESE SANDWICH FILLING
Categories Vegetable Sauté Low Fat Vegetarian Quick & Easy Low Cal Lunch
Yield 10 Servings
Number Of Ingredients 10
Steps:
- cut zicchini and squash in half and slice pieces 1/4 inch thick. In a large sauce pan, heat olive oil on medium high heat. Add zucchini and squash. after 3-4 minutes, add spices and lemon juice. Continue to simmer on medium high heat, stirring occasionally, until veggies become translucent and shrink to about half the original size. Remove from heat and add goat cheese. Stir quickly until the entire mixture looks creamy and there are no "chunks" of cheese.
Tips:
- Choose fresh and tender zucchini and summer squash: Look for vegetables that are firm and have no blemishes. Smaller zucchini and squash are typically more tender and flavorful.
- Slice the zucchini and squash thinly: This will help them cook evenly and quickly.
- Use a large skillet or griddle: This will give the vegetables plenty of room to cook without overcrowding.
- Cook the vegetables over medium-high heat: This will help them brown and caramelize slightly.
- Season the vegetables with salt and pepper: This will help bring out their natural flavors.
- Add the thyme and garlic: These herbs will add a delicious aroma and flavor to the vegetables.
- Cook the vegetables until they are tender-crisp: This should take about 5-7 minutes.
- Serve the vegetables immediately: They are best enjoyed fresh and hot.
Conclusion:
This zucchini squash thyme goat cheese sandwich filling is a delicious and versatile recipe that can be used in a variety of ways. It is perfect for sandwiches, wraps, salads, and even as a side dish. The combination of flavors and textures in this recipe is sure to please everyone at your table. So next time you are looking for a quick and easy recipe that is packed with flavor, give this zucchini squash thyme goat cheese sandwich filling a try.
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