Zucchini Frita with Charred Tomato Salsa

Total Time:
40 min
15 min
5 min
20 min

2 sandwiches, plus additional salsa

  • Charred Tomato Salsa:
  • 10 plum tomatoes
  • 1 tablespoon olive oil
  • Kosher salt
  • 6 cloves garlic
  • 1 jalapeno, stemmed and split
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1 red onion, cut into small dice
  • Zucchini Frita:
  • 3 zucchini (colors can vary)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Cuban buns
  • 1 tablespoon butter
  • Canned fried potato sticks, for topping
  • For the charred tomato salsa: Preheat the broiler.

  • Halve the tomatoes and place skin-side down on a baking sheet. Drizzle with the olive oil and season with salt. Broil for 5 minutes, then add the garlic and jalapeno and broil until the vegetables are blistered and brown, another 5 to 7 minutes. Let cool for 5 minutes.

  • Put the tomatoes, garlic and jalapeno in a food processor and pulse a few times until combined but still chunky. Pour into a bowl and fold in the cilantro, lime juice and red onions.

  • For the zucchini frita: Heat a griddle over medium-high heat.

  • Slice the zucchini on a diagonal into 1/2-inch slices. Brush with the olive oil and season with salt and pepper. Griddle the zucchini slices until lightly golden, about 2 minutes per side.

  • Slit the Cuban buns and spread the butter on both sides. Place the buns buttered-side down on the griddle and cook until toasted.

  • Spread about 2 ounces of the charred tomato salsa on the bottom of each bun, then layer with cooked zucchini, another 2 ounces of salsa and the potato sticks. Top with the other half of each bun.

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