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Zucchini Grinders

Zucchini Grinders

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
your mom

your mom

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook your mom.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the tomato and basil sauce. Cook and stir until sauce is heated.
  3. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
  4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
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Reviews

FreshBaked
16

FreshBaked

11/16/2010

I tried this recipe as is, because we still have so much zucchini from our garden, and then tried it again with a little more pizazz! I added chopped mushrooms and onions to the zucchini when I was browning it, plus some garlic and balsamic vinegar close to the end. Then I used a chewy foccacia loaf instead of a plain white loaf, and baked it open face in the oven Good stuff!.

gabbie27
14

gabbie27

11/11/2010

My boyfriend and I loved this! I added some onions while i was frying the zucchini and i diced up some tomatoes to add. I made quesadillas instead of sandwiches because I didn't have rolls and they came out beautifully!

MountainMama
9

MountainMama

7/18/2011

I prepared this as a casserole instead of a sandwich, but I'll definitely try the 'grinder' version! I Added diced onions as quite a few reviewers suggested; also added a few cloves of fresh garlic, fresh basil, oregano and curly parsley from the garden; Left out the cheese; substituted a can of 'diced tomatoes w/ roasted garlic and onions' for the sauce, then baked uncovered in a casserole dish for 15 minutes at 350 F. I sprinkled the top with freshly grated Parmesan cheese and returned to the oven for another 5 minutes, then served it over brown rice.

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