Italian Zucchini Mushroom Sub Sandwiches
 
Prep time
Cook time
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This recipe might be my favorite way to enjoy zucchini. Try my Italian zucchini mushrooms sub sandwiches for a quick and easy meatless weeknight dinner!
Author:
Recipe type: Main
Cuisine: American
Serves: 6 sandwiches
Ingredients
  • 1 TBS butter
  • 8 oz baby portabella mushrooms, diced
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper flake
  • Salt, to taste
  • 1 lb zucchini, diced (about 3 cups)
  • 3 garlic cloves, minced
  • 1 cup cooked white beans
  • 1 cup marinara sauce
  • 6 whole wheat hoagie buns
  • 9 slices mozzarella cheese (off the block, about 5 oz)
Instructions
  1. Preheat oven to 325 F.
  2. Melt the butter in a large heavy bottomed skillet over medium heat. Add the mushrooms and cook until their liquid is released.
  3. Turn heat up to medium high. Stir in black pepper through garlic. Cook stirring occasionally until the zucchini start to brown, about 5-10 minutes depending on the skillet.
  4. Mix in white beans and marinara.
  5. Place hoagies buns cut side up in a 9x13 inch pan. Cut 3 slices of mozzarella in half and place one half into the bottom of each hoagie. Fill each hoagie with the zucchini mushroom filling. Top with a full slice of cheese.
  6. Bake in the preheated oven for 15-20 minutes, or until the bread is crusty and the cheese is melted.
Leftovers
  1. Leftover filled hoagies will get soggy. To make leftovers, use a smaller 9x9 inch pan and only fill the number of buns you will be eating. Refrigerate leftover filling until ready to enjoy again.
  2. When baking the leftovers, you will need to add 5 more minutes baking time if the filling is cold.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/italian-zucchini-mushroom-sub-sandwiches/