Recipe courtesy of Amanda Freitag
Zucchini Frita with Charred Tomato Salsa
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 2 sandwiches, plus additional salsa
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 590 mg
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 2 sandwiches, plus additional salsa
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 590 mg
Ingredients
Charred Tomato Salsa:
Zucchini Frita:
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.
