Main content

Vegetarian Muffuletta

Episode 13, Season 2 of Healthy Gourmet.


  • 1 large whole wheat sourdough bread loaf

  • 2 tbsp extra virgin olive oil

  • 1 large garlic clove

  • 2 large zucchini

  • 1 lemon

  • 1 ½ cups ricotta cheese

  • ¼ cup each black and green olives, pitted

  • 2 tbsp oregano

  • freshly ground black pepper

  • 3 tbsp apple cider vinegar

  • 3 cups baby spinach, washed

  • 3 tbsp honey

  • 1/3 cup walnuts, crushed

  • 2 tbsp blue cheese, optional


  • 1.

    Slice off the top ¼ section of the bread loaf. Carve out the inside to create a bowl-shaped loaf. Drizzle extra virgin olive oil on the inside of the loaf and then rub the garlic clove. Thinly slice zucchini lengthwise. Squeeze the juice of 1 lemon over the zucchini. Drizzle with extra virgin olive oil. Marinate for 1—5 hours.

  • 2.

    To make the cheese filling, mix ricotta, olives, oregano, pepper, extra virgin olive oil, and apple cider vinegar in a large bowl. Spread a generous helping into the carved out bread loaf and spread evenly across the loaf base. Layer zucchini slices over top. Fill the rest of the loaf with baby spinach.

  • 3.

    Sprinkle walnuts over top and then drizzle with honey. Crumble 2 tablespoons of blue cheese, if desired. Replace bread lid on the loaf and cut into large wedges.


Calories: 177 cal
Fat: 7.74 g
Sodium: 207 mg
Carbohydrates: 20.23 g
Fiber: 2.75 g
Protein: 7.76 g

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings