Description
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
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and coarsely chopped
- 1 pinch crushed red pepper flakes
- 1 tablespoon chopped fresh basil
- 1 teaspoon red wine vinegar
- 1 teaspoon white sugar
- 1 (14.5 ounce) can diced tomatoes
- salt and pepper to taste
- 1 tablespoon butter
- 2 medium zucchini, cubed
- 1 pinch red pepper flakes
- salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese
- 4 (6 inch) French or Italian sandwich rolls, split
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 15 minutes in the preheated oven
- until bread is heated through
- rolls are soft
- and cheese is melted.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4