Courgette club sandwich

Courgette club sandwich

Total: 20 min. | Active: 20 min.
Nutritional value / people: 541 kcal
, Fat: 25 g
, Carbohydrate: 37 g
, Protein: 18 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g ricotta
½ bunch oregano, finely chopped
¼ tsp salt
a little pepper


1 tbsp olive oil
1 courgette (approx. 150 g), halved crosswise, cut lengthwise into approx. 5 mm slices
¼ tsp salt


6 slices whole-grain toast bread
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How it's done

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Combine the ricotta and oregano, season and set aside.


Heat the oil in a griddle pan. Grill the courgette slices for approx. 3 mins. on each side, season with salt and remove from the pan.


In the same pan, grill the slices of toast bread in batches for approx. 2 mins. on each side, remove. Spread 4 slices of the toast bread with ricotta, top with the courgette. Place 2 of these slices precisely on top of the other 2, cover with the final 2 slices of toast bread. Press the sandwiches together gently, cut in half diagonally, secure with cocktail sticks if necessary.

Good to know
Tip: Mix the ricotta with a little grated zest from 1 organic lemon.

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