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 Light Meals, Sides & Soups 
 Zucchini, Feta & Black Garlic
Open Sandwich 

zucchini and whipped feta and black garlic essence open sourdough sandwich

 

Zucchini, Whipped Feta & Black Garlic Open Sandwich

 

In the summertime when the days are hot and long, a good open sandwich recipe is essential, and this one ticks all the boxes, while also helping to ease the zucchini overload that so often happens at this time of the year.  

Zucchini may seem like an unlikely sandwich topping, but when gently sauteed in olive oil it is one of my favourites. The combination of the salty whipped feta and the sweet black garlic essence with the zucchini is simply delicious.  

This recipe makes enough for two open sandwiches, so two slices of bread per sandwich and a generous amount of whipped feta on each. Make sure the bread you use is a nice robust loaf, preferably wholemeal and definitely artisan or homemade. 

You can find black garlic essence here https://neudorfblack.co.nz/ 

It is a wonderful product that is a great pantry staple for when you want a splash of umami flavour in your cooking.

Serves 2

 

Ingredients 

  • 100 grams feta 

  • ¼ cup unsweetened yoghurt 

  • 1 teaspoon black garlic essence 

  • Black pepper 

  • 2 medium zucchini 

  • 1 – 2 tablespoons extra virgin olive oil 

  • 4 thick slices of good rustic bread such as sourdough or ciabatta 

  • 1 clove garlic, peeled and cut in half 

  • 6 –7 cherry tomatoes, cut into halves  

  • Italian parsley 

  • Black garlic essence to top

 

Method 

  1. Mash the feta and yoghurt together in a small bowl and mix until smooth. Add the garlic essence and a good grind of black pepper. Set aside. 

  2. Cut the zucchini into thin long slices, about 3 millimeters thick. Heat the olive oil up in a pan and fry the zucchini until slightly tanned on each side and cooked through. You may need to do this in batches, draining the zucchini on paper towels as you go. 

  3. Once the zucchini is all cooked add the bread slices to the hot pan and toast each slice on each side, adding more olive oil if needed.  

  4. Rub the garlic half over one side of each of the toasted bread slices, then spread the whipped feta mixture over each slice in a nice thick layer. Top with the zucchini slices, then garnish with the cherry tomatoes and parsley. Finish by drizzling half a teaspoon or so of black garlic essence over the open sandwiches. Serve immediately.  

 

 

 

 

 

*Originally written and published for the Neudorf Black Garlic website 

zucchini and whipped feta and black garlic open toasted sourdough sandwich

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