Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken and Marinated-Zucchini Sandwich 3.5 (56) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner. Ingredients 1 zucchini ¼ 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 Directions 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. 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. Rate it Print