I’ve talked about my love of zucchini in previous posts. It was my favourite since early childhood.
I knew my love of zucchini was basically obsessive when this week, having some of the hottest days in years, I still wanted to pan roast zucchini. I mean, it’s great shaved thin and quick pickled and that requires no heat, but pan roasting has this magical quality that can’t be matched. It’s also great served at room temperature or cold so it’s perfect on a cool chicken salad sandwich. And that’s where it went today!
Garlic Scape Chicken Salad Sandwich with Pan Roasted Zucchini
1/4 cup garlic scapes, blanched for 5 minutes, chilled in ice water and finely chopped
2/3 cup cooked chicken, finely chopped
2 tbsp pickles, finely chopped
4 green onions, finely chopped
1/2 cup plain yogurt
1 medium zucchini, cut into 1 cm (1/2″) x 6cm (3″) wedges
2 tsp oil
4 slices whole wheat bread or 6 whole wheat dinner rolls
In a large nonstick pan over medium high heat, add the oil. When the oil is smouldering but not quite smoking, add the zucchini wedges in a single layer. Leave to pan roast for 3-4 minutes. Turn the wedges and allow to pan roast for another 3-4 minutes. Take off the heat and transfer to paper towels to drain the excess oil. Set aside to cool.
In a medium bowl, combine the garlic scapes, chicken, pickles, green onions and yogurt.
To serve, divide the chicken mixture over half of the bread (or the bottom of the split buns), add a few Pan Roasted Zucchini Wedges to each sandwich and top with the rest of the bread (or bun tops). If you’ve made a sandwich with bread, cut the sandwiches in half. Serves 2-3.