Ciabatta with Courgette, Mozzarella & Pesto
The ciabatta bakes while you slice and season the zucchini, so by the time both are ready, the sandwich is three minutes of grill time from done. Sliced mozzarella, chopped sun-dried tomatoes, and a spread of pesto layer between two halves of warm bread, with charred zucchini tucked inside and stacked on the side.
Seven ingredients, 726 kcal, 28g of protein, and 10g of fiber. Fifteen minutes from oven preheat to plate.
Ingredients
- ciabatta 1
- zucchini 1
- mozzarella, low-moisture part skim 2 ounces
- sun-dried tomatoes 5 pieces
- olive oil 1 tablespoon
- Italian seasoning 0.5 teaspoon
- pesto 2 teaspoons
Method
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Preheat the oven to 390°F (200°C).
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Bake the ciabatta according to the instructions on the package.
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In the meantime, wash the zucchini and slice it. Also, slice the mozzarella and chop the sun-dried tomatoes into pieces.
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In a small bowl, mix the oil with the Italian seasoning and spread it over the zucchini slices.
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Heat a grill pan and cook the zucchini slices for 3 minutes on each side until done.
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Remove the ciabatta bread from the oven. Let it cool slightly and then cut it open. Spread the pesto on the bottom half and layer the mozzarella, some zucchini and the sun-dried tomatoes on top. Place the top half back on the sandwich.
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Serve the ciabatta on a plate with the remaining grilled zucchini on the side. Season with pepper and salt.
Slide the assembled ciabatta back into the hot oven for two to three minutes after layering. The residual heat melts the mozzarella just enough to bond with the pesto and sun-dried tomatoes without turning the bread soggy.
Why This Works
Behind this recipe
Can I use fresh mozzarella instead of low-moisture?
Fresh mozzarella works, but it holds more water. In a hot sandwich, that moisture soaks into the ciabatta and turns it soft. Low-moisture part-skim has a firmer texture that melts without releasing liquid, which keeps the bread crisp on the outside.
What if I don't have a grill pan?
A regular skillet works fine. You lose the char marks but the zucchini still cooks through in three minutes per side. Alternatively, spread the seasoned slices on a baking sheet and roast them alongside the ciabatta at 200°C for about eight minutes.
Is 28 grams of protein enough for lunch?
The 28g comes from the mozzarella, ciabatta, and pesto combined — not a single ingredient. At 726 kcal, protein accounts for about 15% of the total energy, which is moderate. How that fits depends on daily protein targets and how meals are distributed across the day.
Why sun-dried tomatoes instead of fresh?
Beyond the concentrated flavor, sun-dried tomatoes have a different nutritional profile. A 2007 study found that lycopene bioaccessibility reached 58% in sun-dried tomatoes, roughly double the 28% measured in fresh. Dehydration fractures the plant cells that normally lock the compound in place, making it more available during digestion. In this sandwich, the intense flavor also holds its own against the pesto and mozzarella better than a fresh slice would.
