2-3 medium zucchini
2 tsp. kosher salt
Coarsely ground black pepper
1 cup ricotta cheese* (I used low-fat)
1 clove garlic, minced or pressed
2 tsp. minced fresh oregano
2 tsp. minced fresh basil
1-2 tbsp. milk (optional)
Salt and pepper, to taste
Sandwich rolls or bread (foccacia, ciabatta, or brioche), split and toasted
Slice the zucchini in 1/4-inch thick slices at an oblique angle. Place the slices in a bowl, add in the kosher salt, and toss well to coat. Let stand 20-30 minutes.
Preheat the oven to 400˚ F. When the salt has drawn the excess liquid from the zucchini slices, use a slotted spoon to remove the slices to a work surface covered with a lint free, clean kitchen towel (or paper towels ). Fold the towel over the top surface of the zucchini slices and gently press down to blot away excess liquid. Transfer the zucchini to a baking sheet lined with foil or parchment paper and arrange in a single layer. Drizzle very lightly with olive oil and season with coarsely ground pepper. Roast for about 16 minutes, using tongs to flip the zucchini slices over halfway through the roasting time. Remove from the oven and let cool slightly.
Meanwhile, in a small bowl combine the ricotta, garlic, and herbs. Stir together until evenly combined. To give the ricotta a smoother texture (if needed), stir in 1-2 tablespoons of milk until evenly combined. Season with salt and pepper to taste.
Assemble the sandwiches by spreading one half of the bread with a generous layer of the ricotta mixture. Layer with the roasted zucchini slices and place the remaining half of the bread on top. Serve immediately.