Chicken and Marinated-Zucchini Sandwich

  • Servings: 4
Chicken and Marinated-Zucchini Sandwich

Source: Everyday Food, June 2009


  • 1 zucchini
  • 1/4 red onion, thinly sliced
  • 1 tablespoon thinly sliced lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 pound chicken cutlets
  • Handful of chopped toasted almonds
  • Handful of fresh parsley
  • 1 loaf Italian bread
  • Romaine lettuce


  1. Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.

  2. Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.


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