- 2 medium zucchini, shredded
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 15-ounce container whole-milk ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon grated lemon peel
- 4 5×4-inch pieces focaccia or ciabatta, halved horizontally
- 2 large tomatoes, thinly sliced
- 4 purchased roasted chicken breasts, skinned, boned, thinly sliced crosswise
- Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
- Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.