Zucchini, ham and cheese sandwich

Name: Zucchini, ham and cheese sandwich
Ingredients: 1 medium zucchini (300 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 3 eggs; 100 g sliced ham; 100 g sliced cheese; 8 toothpicks; 150 ml oil

Appetizers - Zucchini, ham and cheese sandwich by Ica D. - Recipia

Drain the zucchini well before assembling; the zucchini, ham and cheese sandwich is coated in egg and fried, with a soft center. It’s closer to a stuffed schnitzel than a bread sandwich, with tender slices and browned edges. I cut the zucchini into slices about 3 mm thick so they fry quickly. Prep: 15 minutes. Cook: 12 minutes. Rest: 10 minutes. Total time: 37 minutes. Serves: 2. About 450 kcal and 32 g protein per serving.

Ingredients

1 medium zucchini (300 g)
1 teaspoon salt
1/2 teaspoon ground pepper
3 eggs
100 g sliced ham
100 g sliced cheese
8 toothpicks
150 ml oil

Preparation

1. Peel the zucchini and cut it into thin slices. Sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon pepper, then leave them for 10 minutes. 2. Drain the liquid from the slices. Beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper, until no streaks of egg white remain. 3. For each sandwich, layer a slice of ham, a slice of cheese, a slice of zucchini and another slice of ham. Secure each one with two toothpicks. 4. Heat 150 ml oil in a frying pan and dip the sandwiches in the egg. 5. Fry them in two batches, for 3 minutes on each side, until browned. Remove the toothpicks before serving.

Notes

Keep in the refrigerator for up to 3 days in a sealed container; reheat in a pan over low heat. I serve them with a tomato salad, which goes well with the layer of cheese. Choose a young, firm zucchini; if it’s very large, cut it lengthwise and remove the center with the large seeds. Make the slices about the same thickness so they fry evenly. You can replace the ham with sliced turkey breast; the dish contains eggs and dairy.