Zucchini Cheddar Sandwich

Serves 2      This is an open-faced sandwich that is eaten with a knife and fork. I picked it up from a restaurant that has long been out of business. It’s quick, tasty and goes great with soup. The amount of zucchini needed depends on the size of the squash you select. You may also want to grate more cheese and layer it with the zucchini.  Sometimes I add sauteed mushrooms to the sandwich, but my favorite is still the basic version.

 

Ingredients:

1-2 zucchini – cut into 1/4” thick slices

2 piece toasted sourdough bread

1/3 – 1/2 cup grated sharp *cheddar cheese

salt and pepper to taste

 

Directions:

Preheat oven to 350 º

Toast the bread.  In a microwave safe bowl, cook the zucchini slices for 1 minute. Drain any liquid.

 

Place toasted bread on a cookie sheet and sprinkle each slice with a little of the grated cheese. Then evenly divide the zucchini slices and arrange them on the toast. Lightly sprinkle with salt and pepper.  Carefully mound the cheese on top so it covers the zucchini as much as possible.

 

Place cookie sheet in the oven and cook until the cheese is melted. Serve and enjoy!

 

NOTE: * You can add other grated cheese if you want. Grated gruyere, swiss, or even horseradish cheddar are good choices. Use your favorite.