Seared Lemon Zucchini Sandwiches

Zucchini Sandwich on a cutting board with a skewer through it.

5 from 1 vote

Seared Lemon Zucchini Sandwiches

My zucchini sandwiches are absolutely scrumptious and can be ready in a flash! Made with lemony seared zucchini slices, roasted red peppers, and hummus, they're so simple, but so delicious! The perfect easy lunch or lazy dinner for zucchini season.

Prep Time5

Cook Time15

Total Time20

Course: Sandwich

Cuisine: American

Servings: sandwiches

Calories: 313kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 large garlic clove, smashed with the side of a large knife
2 medium zucchini (about 1 pound, total), cut in half, then into ¼-inch slabs
2 tablespooons lemon juice
½ teaspoon salt, or to taste
½ teaspoon black pepper
6 slices sandwich bread
6 tablespoons hummus, or more, if desired
3 tablespoons chopped fresh chives
½ cup roasted red peppers
¾ cup arugula

US Customary - Metric

Instructions

Heat the oil in a large nonstick skillet over medium heat. Once the oil just starts to shimmer, add the garlic. Sauté the garlic for 3 or 4 minutes, stirring often and keeping an eye on it to prevent burning. Once the garlic turns golden brown, turn off the heat and remove the garlic from the skillet (Note 1). Leave the oil in there.
Place the skillet back over medium-high heat. Give it a minute to heat up, then add the zucchini slices in an even layer. You can cook them in batches if they won't all fit. Cook the zucchini slices for 4 or 5 minutes on each side, until browned. Drizzle the lemon juice over the zucchini and sprinkle the slices with salt and pepper, then cook it for a bit longer, about 30 seconds to 1 minute, until most of the juice dries up. Remove the zucchini from the skillet.
Spread 1 tablespoon of of hummus over each bread slice, then sprinkle the hummus with chives. Pair up the bread slices and stuff them with the zucchini, roasted red peppers, and arugula.
Serve.

Notes

The oil will retain flavor from the garlic after performing this step. You can discard the garlic at this point, but if you really love garlic, feel free to mince it up and sprinkle it on your sandwiches.
This recipe makes about three medium-sized sandwiches, but depending on the size of your bread, you could also get two large or four smaller sandwiches.

Nutrition