Green wonderful zucchini? - The zucchini salmon sandwich

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In today's recipe we dedicate ourselves once again to the zucchini, one of our favourite vegetables. The zucchini has an enormously high nutrient content, a pronounced richness in fiber and contains many vitamins. Thus, it also counts as a "superfood". Max has often prepared the zucchini sandwich in his lunch break. In this recipe we show you how you can conjure up a real treat from the simple zucchini and without much effort and expense. We at food for flexitarians would like to introduce you to simple and quick dishes that not only look good, but also knock your socks off in terms of taste.

Ingredients

• 1 zucchini

• 1 pomegranate

• 1 spring leek

• 80g smoked salmon

• 50g mushrooms

• 20g feta

• A dash of soy sauce

• Some fresh herbs (chives, coriander)

• Chili flakes

• Salt/pepper

• Cheddar cheese (optional)

Instructions

We are going to prepare the zucchini sandwiches with peel, so we wash the zucchini in advance. Then we cut them in half and hollow them out. Next, we fry the halves briefly in a pan. Next, we season the zucchini with some chili flakes, salt and pepper. As an alternative to sautéing the zucchini, you can also braise it in the oven at 200 degrees for about 15 minutes.

Next, we wash the mushrooms and cut them into slices. Cut the pomegranate in half and tap the outside of each half with a spoon to loosen the seeds. We wash the spring leeks and cut them into fine rings. In the next step, we fry the mushrooms first and then add the spring leeks to the pan. The whole thing is then deglazed with a good dash of soy sauce. We now fill the fried or braised zucchini with the sautéed vegetables, the smoked salmon, the pomegranate seeds and refine it with the fresh herbs.

Tip: For the cheese fanatics, the zucchini sandwiches can then be baked again with cheddar in the oven.

Resumé

The zucchini sandwich can be individually topped with seasonal vegetables and designed vegetarian, as well as vegan. The great thing about this dish is that it's quick to prepare and you also don't need a lot of kitchen utensils to make it. Students dream of such dishes and make every connoisseur's heart beat faster.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I substitute the smoked salmon with something else?

Yes — if you'd rather skip the fish, smoked tofu or grilled halloumi work well as a plant-based swap, both holding up to the smoky, salty flavor of this sandwich. If you keep the salmon, choose a sustainably sourced cold-smoked variety for the best texture.

How far ahead can I prep the components?

You can slice the zucchini, mushrooms and feta a few hours ahead and keep them covered in the fridge, but assemble the sandwich just before eating so the bread doesn't turn soggy from the salmon and herbs.

What can I use instead of pomegranate if it's out of season?

Pomegranate seeds add a sweet-tart pop, but you can replace them with finely diced apple or a few halved grapes for a similar burst of freshness against the smoky salmon and feta.