Zucchini Frita with Charred Tomato Salsa
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 2 sandwiches, plus additional salsa
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 2 sandwiches, plus additional salsa
Ingredients
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
Directions
- 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.
