Recipe courtesy of Michele Urvater
Save Recipe Print
1 hr 5 min
40 min
25 min
2 dinner servings



Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Zucchini Pancakes

Recipe courtesy of Ina Garten

Zingerman's Reuben Sandwich

Recipe courtesy of Zingerman's

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Fried Zucchini

Recipe courtesy of Giada De Laurentiis

The Ultimate Cuban Sandwich

Recipe courtesy of Tyler Florence

Baked Zucchini

Recipe courtesy of Sunny Anderson

Philly Steak Sandwiches

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories