When Sharon joined the Recipe Party, she sent me this recipe - a modified version from a Southern Living recipe called "Skillet Squash Sandwich on Rolls."
We tried it out the other night, and I thought it was really tasty - a good and light, healthy option for summer.
The store didn't have Foccacia the day I was there, so we made ours with whole wheat mediterranian flat bread. Also, I added some thinly sliced onions when sauteeing the squash and zucchini. I think the key to making this great is to keep the squash and zucchini tender-crisp and not overcook them. I love goat's cheese, so this was really delightful! Thanks Sharon!
This recipe is now added to the complete list of recipes at the Recipe Party - don't miss the fun! Make this recipe or another and send me one to try!
WHAT YOU NEED:
1 medium-sized yellow squash
1 small zucchini
1 tbls olive oil
2 plum tomatoes
1/2 tsp freshly ground pepper
1 tbls red wine vinegar
2 tbls fresh chopped basil
1 1/2 C fresh spinach leaves
1 tsp Italian herbs
2-3 tbls softened goat cheese
1 thin crust Boboli (or other brand foccacia) - regular or whole wheat
WHAT TO DO:
slice tomatoes
cut squash and zucchini into slices and cook in olive oil until tender-crisp
add tomatoes and next five ingredients
stir occasionally until mixture is heated through
quarter the bread shell - spray tops and bottoms with Pam. Place on foil lined cookie sheet and bake in preheated oven at 350 for five minutes
spread with the softened goat cheese, top with the hot veggie mixture
Makes 2 large sandwiches
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