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Courgette caprese ciabatta

One courgette caprese ciabatta

Courgette caprese ciabatta

Name: Courgette caprese ciabatta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 tbsp extra virgin olive oil; 1 courgette finely sliced – a mandoline works well; 1 garlic clove finely sliced; ½ red chilli finely sliced; ½ lemon zested and juiced; handful of basil leaves ½ finely sliced; 2 ripe vine tomatoes at room temperature, sliced; 2 individual or 1 long ciabatta baguettes (olive ciabatta work nicely), split through the middle; 2 tbsp fresh pesto vegetarian if needed; 1 mozzarella or burrata, drained

Anna Glover

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

plus cooling and salting

A star rating of 4.5 out of 5.4 ratingsRate

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Make a lunch to be proud of with these courgette caprese veggie sandwiches, packed with mozzarella, fresh pesto and tomatoes

Vegetarian

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Make a large batch of these courgettes if you have a glut – they’re great stirred into pasta, strewn over pizzas or as a topping for bruschetta. Thinly slicing them gives them a silky-smooth texture, and plenty of surface area for sucking up all those flavours. Do use your best extra virgin olive oil here.

Ingredients

Nutrition

Units:

MetricUS

4 tbsp extra virgin olive oil
1 courgette

finely sliced – a mandoline works well
1 garlic clove

finely sliced
½ red chilli

finely sliced
½ lemon

zested and juiced
handful of basil leaves

½ finely sliced
2 ripe vine tomatoes

at room temperature, sliced
2 individual or 1 long ciabatta baguettes

(olive ciabatta work nicely), split through the middle
2 tbsp fresh pesto

vegetarian if needed
1 mozzarella

or burrata, drained

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Nutrition: Per serving

kcal711
fat45g
saturates13g
carbs50g
sugars7g
fibre5g
protein24g
salt1.73g

Method

step 1

Warm the olive oil in a deep frying pan and fry the courgettes over a medium heat with a good pinch of salt for 5-7 mins until softened. Stir in the garlic and chilli, and fry for 3-5 mins until fragrant. Remove from the heat. Stir in the lemon zest and juice and finely sliced basil, tip into a bowl and leave to cool to room temperature. Will keep chilled for five days, but serve at room temperature for the best flavour.
step 2

Put the tomato slices on a plate in a single layer. Season with salt and leave for at least 10 mins to help them release some water and concentrate their flavour. Heat a little of the flavoured oil from the courgette bowl in a non stick frying pan (or the pan you used for the courgettes), and fry the bread cut-side down until golden.
step 3

Spread the pesto on the base of the bread. Top with the mozzarella slices or burrata torn over and spread over with the back of a spoon. Season. Add the salted tomato slices to the top sides of the bread and season with black pepper. Tuck a few basil leaves in with the tomatoes.
step 4

Spoon the courgettes over the burrata with a generous helping of the lemony olive oil. You may not need all the courgette but it should be generously piled up. Sandwich together and cut in half to serve.

Recipe from Good Food magazine, August 2025

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A star rating of 4.5 out of 5.4 ratings

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