- Diet & lifestyle
- Vegetarian meals
- Vegetarian lunch
I made this up one day out of things I had on hand, and it turned out to be one of my favourite sandwiches ever. They can also be made ahead of time, and heated just before serving.
525 people made this
- 1 knob butter
- 2 medium courgettes, cubed
- 1 pinch red chilli flakes
- salt and pepper to taste
- 250ml shop-bought pasta sauce
- 170g grated mozzarella cheese
- 4 individual ciabattas or baps, split
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat the oven to 180 C / Gas mark 4.
- Melt butter in a frying pan over medium heat. Fry the courgette in butter until browned and slightly tender. Season with red chilli flakes, salt and pepper, and stir in the pasta sauce. Cook and stir until sauce is heated.
- Spoon a generous amount of the courgette mixture into each ciabatta or bap. Top with a handful of grated mozzarella. Close the sandwiches, and wrap individually in aluminium foil.
- Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
Reviews & ratingsAverage global rating:(561)
Reviews in English (422)
Yum! Be sure to put 1/2 the cheese on the roll 1st (under the zucchini mixture), then the rest of the cheese on top of the zucchini mixture. It prevents the bread from getting soggy.Wonderful recipe! It got the picky SO to eat a veggie that isn't our favorite!I think this would be a hit with most kids, too.-18 Feb 2007
by Michigan Mommy
Here's what I did, sauteed the zucchini (I quartered my 3/4 inch thick circle slices) in olive oil and sprinkled with seasoning salt. I then used pizza sauce instead of marinara since we had it on hand. After heating this all up I just tossed in the shredded mozzarella and cooked it all together then put it on my toasted hoagie rolls. I added an extra sprinkle of mozzarella because I love cheese. It was so delicious! If you toast the rolls first then just melt the cheese in with your zucchini it will not make your rolls soggy and it is also quicker to throw together. This is one of my new favorite recipes! It is so versatile! The next day I had some extra yellow summer squash and used it in place of the zucchini and had an equally delicious grinder. I'm sure you could use eggplant too, and maybe even add some olives and feta cheese. The possibilities are endless but the base recipe it great as is!-19 Jul 2006
Fabulous is right!!!! I just finished eating these for dinner and had to run upstairs immediately to give them the 5 stars they deserve. I used olive oil instead of butter, and added a red pepper cut into bite size pieces and a chopped onion, plus some garlic powder and italian seasonings. YUMMY. Meat-eating boyfriend loved too! Thanks for a great healthy recipe!!!-24 Aug 2004
Tomato and Mozzarella Toasts
These tomato and mozzarella toasts make a brilliant lunch or dinner. Toast is topped with roasted cherry tomatoes, fresh mozzarella and basil leaves then baked until melty and delicious!
Toasts for every meal please.
There is so much joy to be found in a humble piece of toast. You can put pretty much anything on it and it will be comforting and tasty.
Cheese on toast was a mainstay of my childhood and often when Will and I are searching for something to snack we’ll turn to cheese on toast with a sprinkling of Lea & Perrins.
This dish is really just a fancied up version of cheese and toast and I am totally ok with having it for dinner every day of the week.
You’ve got roasted cherry tomatoes with a hint of chilli, plenty of fresh chopped basil and melty mozzarella all piled onto your choice of bread and finished with a drizzle of balsamic.
1. Let 2 tbsp. butter come to room temperature in a mug. Once it’s soft, add 2 tbsp. Almond Flour, 1 1/2 tbsp. Psyllium Husk, and 1/2 tsp. Baking Powder.
2. Mix this together as well as you can so that a thick dough is formed.
3. Add 2 large eggs and continue mixing together. You want a dough that is pretty thick. If your dough isn’t thick, continue mixing the dough – it will thicken up as you mix it (this can take up to 60 seconds).
4. Pour the dough into a square container or bowl. Level it off and clean off the sides that that it comes out as level as you can get it.
5. Microwave for about 90-100 seconds. You will have to check the done-ness of it to make sure it doesn’t need longer.
6. Remove from the container or bowl by flipping it upside down and lightly tapping the bottom. Cut it in half using a bread knife.
7. Measure out the cheese you can and stick it between the buns.
8. Bring 1 tbsp. butter to heat in a pan over medium heat. Once hot, add bun and allow to cook in the butter. This should be absorbed by the bread as you cook and give a delicious, crisp outside.
9. Serve up with a side salad for some delicious ooey-gooey grilled cheese!
This will make 1 Keto Grilled Cheese Sandwich. For the sandwich, it comes out to 803 Calories, 69.95g Fats, 6.14g Net Carbs, and 25.84g Protein.
Put the pasta on to boil in plenty of salted water. Heat up the olive oil in a pan, then chuck in the cherry tomatoes.
Fry for a minute until they just start to soften.
Add the aubergine, courgette, halloumi and herbs.
Keep frying for a few minutes until it all starts to caramelise and the flavour of the tomatoes has intensified.
Add the wine and bring to a simmer to let the alcohol boil off for a minute, then mix well and season to taste.
Mince & Mozzarella Bake
Add about 1 tbsp of oil to the pan then add the onion. Cook for 3 minutes then add the garlic. When the onion is soft stir in the spices & oregano & cook for about 1 minute. Add the tomato puree, stirring it in thoroughly & cook for another 3 minutes. Stir in the tomatoes then the cooked mince. Season with salt & pepper & turn the heat down to low. Simmer for 10-15 minutes while you prepare the topping.
Place a large frying pan over medium-high heat & smear lightly with a little oil. Add the breadcrumbs & cook until golden & crisp. Remove from the heat & set aside.
5 Simple Vegetarian Recipes Using Cuisinart Sandwich Maker
One of my favourite things about blogging is that it allows you to experiment with all the fun things life has to offer! It rewards you for having fun, being creative and working extremely hard. One thing that I always wanted to feature on my blog, but never had the guts to do is easy and fun recipes! I am a bit of an experimental person when it comes to food and I prefer improvising as opposed to following specific steps and measurements, unless I’m baking!
I rarely feature my own cooking on the blog, but this time I was challenged by Cuisinart to create toasties that I love using the Cuisinart Sandwich Maker.
So rather than going on about how Cuisinart Sandwich Maker has become my favourite kitchen utility because it’s simple to use, easy to clean and makes a good toastie in seconds, I thought I’d show you the amazing things you can do with this sandwich maker!
You might have seen similar recipes before, but these are all my own favourites that I’ve improvised, so there’s no exact measurements! That’s the beauty of a toastie!
Cauliflower Crusted Grilled Cheese Sandwiches
This is a great low carb solution that still allows you to enjoy a comforting grilled cheese sandwich. The bread is made out of cauliflower!
Yes, we’re still eating a ton of cauliflower at home. We also eat a lot of grilled cheese sandwiches, so this combines the best of both worlds.
Mr. K and I have consumed a ridiculous amount of cheese this year, mainly from grilled cheese sandwiches and cauliflower creations. I didn’t realize how much cheese we were eating until I was rummaging through the fridge and realized we were down to our last bar of Cabot cheese. This is particularly alarming because in March, I won $150 worth of Cabot cheese in a raffle contest, half of which was shipped to me at the end of March and half to be shipped to me in October. We’re still two months away from October and I’m already almost completely out of my first shipment of cheese. Eeek.
It was worth using up some premium cheddar cheese on these sandwiches though. They are so flavorful and the cauliflower crust holds up rather well. I can’t claim credit for this genius creation. It came from The Iron You and he basically took the method for making cauliflower pizza crust or cauliflower breadsticks and made them into bread slices instead. I made some tweaks to the recipe and methodology and my adapted method is below.
New! Recipe now updated with video. You can find all my recipe videos on my youtube channel.
This rich and delicious lasagne is oozing with flavour, cheese and creaminess, creating a fantastic Italian-style family dinner. It's perfect for colder nights, or any time that you just feel like a little extra comfort.
These are the only scones to make if you’re after a recipe that’s super-charged with cheese. The recipe comes from Nici Wickes’ mum’s local café, but they’ve adjusted the recipe by adding chives for extra zing!
New Zealand Woman's Weekly | Oct 03, 2019
Midweek Recipes Recipe
Midweek recipes should be quick, easy and tasty and we’ve brought together the best of our midweek recipes for a hassle-free supper for two or more! Try anything from our courgette soup, Moroccan spiced chicken or lightened-up chicken korma to lamb fillets with lentils and herby toad in the hole &ndash we’ve got something for every night of the week.
Meatballs and spinach in tomato sauce (pictured) make a quick and easy dinner recipe served with spaghetti or crusty bread for dipping. This is a really simple recipe to scale up or down, depending on how many people you’re catering to. This recipe serves four, but if you’re cooking for fewer people or simply have too much left over, it freezes really well so you can defrost at a later date when you fancy it again for the ultimate speedy midweek meal.
Midweek meals are all about rustling up food that’s good for you, full of flavour and yet takes no time at all to make. Especially after a long, busy day, the last thing you want to do is get stuck slaving away in the kitchen, or, worse still, reaching for that handy takeaway menu. Dishes like our simple seared salmon with horseradish, or courgette fritters are great choices for something light, yet filling that you can make in no time.
If you love meat and can’t do without it, try our lemongrass chicken skewers &ndash there’s nothing easier and they’re great with a simple salad on the side. Or, our Middle Eastern burger is a real delight too.
Whether you’re looking for a speedy fish dish for supper tonight, or you’d prefer something lighter and vegetarian or you simply want a quick, classic recipe, we’ve got everything you might need to create a wonderful dinner with hardly any hassle at all.
Click through to see more midweek recipes.
Recipe: Sophie Gray's Lasagne soup with cheesy garlic melts
The ricotta and parmesan topping really fulfils the “lasagne” promise, but if you don’t want to bother, you can just top it with grated cheese and it’ll still be a winner.
The super-cheesy garlicky toasties are a good addition to any tomatoey soup – or just eat them on their own!
LASAGNE SOUP WITH CHEESY GARLIC MELTS
Ready in 45 minutes. Serves 6
3–4 cloves garlic, crushed (around 1 tbsp)
1 courgette, chopped (or use another green vegetable – see tips)
1 carrot, peeled and chopped
400g can chopped tomatoes
1 tsp extra beef stock powder
¼ cup tomato paste (around 4 tbsp)
2 tbsp chopped fresh parsley
2 cups broken-up lasagne sheets, the crinkly kind, or other pasta such as macaroni
For the cheesy garlic melts
2 tbsp finely chopped parsley
4 slices cheese – cheddar, Edam (whatever you have)
1/3 cup grated mozzarella (optional)
For the topping
1 tbsp chopped parsley, plus extra to garnish
2 tbsp chopped basil (optional)
Heat the oil in a large saucepan. Add the mince and cook, stirring and pressing with a fork or masher to break up any lumps. When crumbly and browned, add the onion, garlic, courgette and carrot to the pan and cook gently, stirring occasionally, until the onion is soft.
Add all the remaining soup ingredients, except the lasagne. Bring just to the boil and simmer the soup for 30 minutes.
Add the uncooked lasagne directly to the soup, simmer for 10 minutes until cooked, then add some extra water to thin.
Make the cheesy garlic melts. Combine the butter, oil and garlic in a small microwave-safe bowl and melt in the microwave (or melt in a small saucepan). Add the chopped parsley, then brush over one side of each piece of bread. Place the cheese on the uncoated sides of 4 slices, then top with the remaining bread, with the buttery sides on the outsides. Heat the remaining butter mixture in a frying pan and gently cook the sandwiches on both sides till golden and the cheese has melted. Slice into quarters to serve.
Make the topping, if using, by mixing all the ingredients together. Serve the soup topped with a dollop of the ricotta mixture and a sprinkle of chopped parsley, with a cheesy melt on the side for dunking.
Tips: Mix and match the vegetables according to what you have: capsicum, finely shredded spinach, broccoli.
If your jar of passata is a bit larger, just use it all – a little more won’t hurt
Extracted with permission from Destitute Gourmet by Sophie Gray (Random House NZ, RRP $35.00).