Zucchini is a favorite summer time staple of mine. If you have ever grown zucchini you know that often times you end up with more zucchini than you can use and this recipe is great way to devour those delectable summer time treats!
This sandwich is a vegetarian twist on the Italian grinder. I have made this classic recipe a little easier by using simple marinara sauce, made zesty with garlic and lots of red pepper flakes, and a little tastier by toasting it in the oven!
See the recipe at the end for full instructions, below are all my tips and photos. Enjoy!
I use about ½ a medium zucchini per sandwich. The medium sized zucchini are usually cheaper at the farmers market than the small sizes. Start by sautéing the zucchini in butter with garlic and red pepper flakes. When golden brown, add just enough marinara to cover well. Zucchini sizes will vary and too much marinara will cause soggy sandwiches, so pour in a little, stir, and see if you need more.
Make sure your rolls are cut so that the ends are not split 
. The bread will tear when you stuff the sandwich and keeping the ends closed minimizes the tearing and will help the zucchini to stay in while baking.
Place a little cheese in the bottom of the roll and a little more on top of the zucchini. Wrap the stuffed rolls with aluminum foil so that the top of the rolls and all the cheese is sticking out. The edges will get nice and crispy without drying out all of the bread, and it makes a convenient package for transporting your sandwiches to the oven.
If you have any extra filling, you can top a slice of toasted bread and bake along with the wrapped rolls. Toasting the bread will help it keep from getting soggy.
- 1 tablespoon butter
- 2 medium zucchini, cubed
- 2 garlic cloves, sliced
- ½ tsp red pepper flakes (or to taste)
- ¾ - 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 4 (6 inch) whole wheat sandwich rolls
- Preheat oven to 350 degrees.
- Melt butter in a heavy bottomed skillet (I prefer cast iron). Add zucchini through red pepper flake and saute without a lid on medium high heat until the zucchini is golden brown, stirring occasionally.
- Turn off heat and add just enough marinara sauce to cover, stirring to see if you need more.
- Cut rolls so that the ends are not split (see photos).
- Over aluminum foil, layer the rolls with cheese, zucchini filling, and top with cheese. Tuck the foil around the sandwiches so that only the top of the bread is sticking out.
- Bake for 15 minutes in preheated oven. Cool for 5 minutes before eating.
Recipe adapted from Allrecipes.
