Roasted Chicken, Zucchini & Ricotta Sandwiches On Focaccia

• 2 medium zucchini, shredded
• salt
• 1 tablespoon olive oil
• 1 (15 ounce) container whole milk ricotta cheese
• 1/4 cup grated parmesan cheese
• grated lemon peel
• 4 pieces focaccia bread, halved (large piece)
• 2 roma tomatoes, thinly sliced
• 4 purchased cooked chicken breasts, skinned, boned and sliced thin

1. Mix zucchini and salt in medium bowl. Transfer mixture to colander that is set over a bowl. Let zucchini stand and drain for 15 minutes. Rinse and drain zucchini and squeeze dry.
2. Heat oil in large skillet. Add zucchini to skillet and saute till tender. Transfer to bowl to slightly cool. Add ricotta, parmesan and lemon peel to zucchini. Stir and season with salt & pepper.
3. Preheat broiler. Arrange focaccia slices of baking sheet. Broil bread just until toasted. Spread ricotta mixture generously over toasted bread. Broil ricotta mixture on bread just until ricotta gets brown spots.
4. Top ricotta with tomato slices, then with sliced chicken. Sprinkle with salt & pepper. Cover with remaining bread slices. Serve.

zucchini, salt, olive oil, milk ricotta cheese, parmesan cheese, lemon peel, focaccia bread, roma tomatoes, chicken breasts

Taken from www.food.com/recipe/roasted-chicken-zucchini-ricotta-sandwiches-on-focaccia-137257 (may not work)