Oven Roasted Cheesy Zucchini Crusted Ham Sandwich is a richer and more delicious alternative to the classic grilled cheese sandwich. Fragrant yet flavorful and stringy to the bite, it's prepared without a toaster with slices of whole wheat bread, ham, and provolone cheese. The filling and topping are enriched with a few spoonfuls of creamy bechamel sauce and grated zucchini.
Finished with a mix of grated Parmesan and mozzarella and roasted in a hot oven until golden brown, this zucchini toast will win everyone over with its crunchy texture and soft, creamy center.
Once ready, you can bring the zucchini crusted sandwich to the table as a single dish for a quick lunch or dinner in front of the TV, perhaps accompanied by a mixed seasonal salad or a side of grilled vegetables, or you can offer it at brunch time or for a rich and substantial snack.
Ingredients
How to Make Zucchini Crusted Ham Sandwich
To prepare the zucchini crusted sandwich, first wash the vegetables, then dry them, trim them and grate them with a large-hole grater.
To prepare the zucchini crusted sandwich, first wash the vegetables, then dry them, trim them and grate them with a large-hole grater.
Place the béchamel sauce and grated zucchini in a blender jug.
Place the béchamel sauce and grated zucchini in a blender jug.
Blend everything well until you obtain a creamy and smooth mixture.
Blend everything well until you obtain a creamy and smooth mixture.
Place 2 slices of wholemeal sandwich bread in a baking dish lined with baking paper.
Place 2 slices of wholemeal sandwich bread in a baking dish lined with baking paper.
Season the bread with a generous spoonful of zucchini béchamel sauce.
Season the bread with a generous spoonful of zucchini béchamel sauce.
Stuff with a slice of ham.
Stuff with a slice of ham.
Cover with thinly sliced provola cheese.
Cover with thinly sliced provola cheese.
Place another slice of ham on top.
Place another slice of ham on top.
Close with the remaining sandwich bread.
Close with the remaining sandwich bread.
Spread more béchamel sauce on the surface.
Spread more béchamel sauce on the surface.
Sprinkle with grated mozzarella and parmesan and cook in a convection oven at 355°F/180°C for about 20 minutes.
Sprinkle with grated mozzarella and parmesan and cook in a convection oven at 355°F/180°C for about 20 minutes.
When they are golden and fragrant, take the courgette toasts out of the oven and arrange them on a serving plate, bring to the table and serve immediately.
When they are golden and fragrant, take the courgette toasts out of the oven and arrange them on a serving plate, bring to the table and serve immediately.
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