Fabulous Zucchini Grinders

Fabulous Zucchini Grinders

400
your mom 60

"I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving."

Ingredients

50 m {{adjustedServings}} servings 339 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
  4. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
  5. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

Footnotes

  • Cook's Note:
  • You can use about 1 cup of marinara sauce out of the jar if you don't feel like making this one. With premade sauce, these sandwiches are ready in about half an hour.
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Reviews

400
  1. 524 Ratings

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Yum! Be sure to put 1/2 the cheese on the roll 1st (under the zucchini mixture), then the rest of the cheese on top of the zucchini mixture. It prevents the bread from getting soggy. Wonderful...

Here's what I did, sauteed the zucchini (I quartered my 3/4 inch thick circle slices) in olive oil and sprinkled with seasoning salt. I then used pizza sauce instead of marinara since we had it ...

Fabulous is right!!!! I just finished eating these for dinner and had to run upstairs immediately to give them the 5 stars they deserve. I used olive oil instead of butter, and added a red pe...