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My review
Fabulous Zucchini Grinders
your mom
"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."
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Ingredients
50 m servings 339 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
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.
Nutrition Facts
Per Serving: 339 calories; 15.1 g fat; 37.3 g carbohydrates; 16.9 g protein; 35 mg cholesterol; 729 mg sodium. Full nutrition
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Reviews
Read all reviews 420556 Ratings
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Most helpful positive review
2/18/2007
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...
Most helpful critical review
7/20/2010
I was really excited about these, but they really weren't that great. Not bad, but not great. I preferred to eat the mixture in itself rather than on the roll. I also added pepper and onions.
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2/18/2007
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...
7/19/2006
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 ...
8/24/2004
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...
7/10/2007
These were really great. I added onion and mushrooms to the zucchini. To avoid soggy bread I used sliced provolone cheese instead of shredded and lined the bread with cheese so that the sauce ...
10/26/2004
Absolutely fantastic and so quick and easy. I used just zucchini and it was perfect. My husband modified his by chopping leftover chicken from the night before and following the general recipe ...
12/3/2006
yum! I toasted my bread in the oven as it pre-heated and the grinder turned out nice and crisp. Next time I think I'll add mushrooms and black olives.
7/17/2007
Fabulous times 100. A Most Perfect way to prepare zucchini. WOW!! DELISH!!AWESOME AND GREAT ARE JUST A FEW DESCRIPTIVES. I ABSOLUTELY LOVE THESE SANDWICHES. I TOOK ADVICE OF OTHERS AND ADDED SO...
8/3/2004
This recipe was simple and delicious. I used olive oil instead of butter to make it a bit healthier. I also used mozarella slices (what I had) and put the slice on the bun, then added zucchini...