Roasted Chicken, Zucchini, and Ricotta Sandwiches on Focaccia

Ingredients

• ¼ cup freshly grated Parmesan cheese
• 4 5x4-inch pieces focaccia or ciabatta
• 2 large tomatoes
• 1 teaspoon grated lemon peel
• 1 15-ounce container whole-milk ricotta cheese
• 1 tablespoon olive oil
• 4 purchased roasted chicken breasts, skinned, boned, thinly sliced crosswise
• + 2 more ingredients
• • 2 teaspoons salt
  • 2 medium zucchini

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, Par...

View full recipe at Epicurious