Fabulous Zucchini Grinders

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 recipe! It got the picky SO to eat a veggie that isn't our favorite! I think this would be a hit with most kids, too.

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 on hand. After heating this all up I just tossed in the shredded mozzarella and cooked it all together then put it on my toasted hoagie rolls. I added an extra sprinkle of mozzarella because I love cheese. It was so delicious! If you toast the rolls first then just melt the cheese in with your zucchini it will not make your rolls soggy and it is also quicker to throw together. This is one of my new favorite recipes! It is so versatile! The next day I had some extra yellow summer squash and used it in place of the zucchini and had an equally delicious grinder. I'm sure you could use eggplant too, and maybe even add some olives and feta cheese. The possibilities are endless but the base recipe it great as is!

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 pepper cut into bite size pieces and a chopped onion, plus some garlic powder and italian seasonings. YUMMY. Meat-eating boyfriend loved too! Thanks for a great healthy recipe!!!

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 wouldn't soak into the bread. It worked great. Next time I'm going to try adding some vegetarian Italian sausage crumbles to these. Yum!

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 after that and he said his was woderful too. I would recommending using more zuchinni. I used 3 medium ones and it really wasn't enough four three let alone for sandwiches. Also, I would put the cheese in the middle of the sandwich as you will loose some to the tinfoil otherwise. Finally, you may want to toast your rolls a little before filling them. We found the inside gets pretty soggy from all the sauce otherwise.

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.

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 SOME ONION AND GREEN PEPPER, PUT ON A HERO ROLL AND USED MARINARA SAUCE FROM A JAR. WOW, WILL MAKE MANY MANY MANY MORE TIMES. Didn't mean to shout, but wanted you to know that this is a True 5 Star recipe if you follow the directions. MMMMMMMMMMM MMMMMMM gOOD!!!!Thank You!!

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 filling resulting in nice melted cheese. Will definitely make again.

I agree, cut the zucchini pieces small! I used a sausage spaghetti sauce, so satisfied my need for a bit of meat. Also used slices of fresh mozarella and ciabatta rolls, cooked in the toaster oven, without foil. I really enjoyed them, but maybe I went a little overboard on the red pepper - they were spicy!

This is absolutely fantastic. My husand is not a big fan of zucchini, but he loved this so much he took all the leftovers to work the next day. I split the bun and toast it in the oven, as others mentioned. I also tore out a little bit of the crumb (the interior bread) to create a little hollow for the zucchini to go into; that way, there wasn't so much squirting out the sides. I've made it three times, each time adding something different (garlic, onions, crumbled bocca burger), but it's fabulous just the way it is, as well.

Okay- with my changes this is a 5 star recipe, but in its original state, I only give it a four for improper cooking method. Rather than sauteeing the zucchini in butter, I roasted it at 400 degrees in my oven for about 30 minutes, which leaves it nice and sweet and tender, but without all the liquid, which from reading the reviews for this recipe is the main problem with it. As a result of the roasting, I had absolutely no leaking sauce or soggy rolls!!! I roasted it with some olive oil, chopped fresh garlic, and the red pepper flakes. Perfect! I put cheese down first in my hoagies, them topped with the zucchini, then a layer of sauce, more zucchini, and more cheese! I will definitely make these again! Yum!

These were a surprising delight! I followed the recipe to a "T", though I prob used less mozzarella to save a few calories. Super easy, super cheap, loaded w/veggies, & super yummy! My only complaint is they were slightly hard/messy to eat. Next time, I'll mix a little cheese in w/the zukes/sauce before loading the roll and reserve just a bit for topping so you get some cheese w/every bite. THANKS for a great weeknight meal!

Fabulous doesn't even BEGIN to describe how incredibly awesome these grinders were. So simple and SO good! Sure, you're going to make a mess while eating it, but who cares!? Made these as written with the addition of 1/4 onion chopped and 1 clove minced garlic to the zucchini. I made my own 7" italian bread grinder rolls (Cheesy Italian Bread recipe from this site makes 4 perfect rolls - highly recommend it) and this grinder was DELICIOUS! Since the bread was fresh out of the oven, it was crispy & warm, sliced open (almost all the way through), laid them flat on a baking sheet (cut side up), put cheese on both sides under the broiler to melt, put the filling on one side, topped filling w/ more cheese, put it under the broiler again to melt, could barely close the sandwich, and we LOVED IT! The Hubster could not stop raving about this sandwich. Will make this again & again! And will definitely make my own bread for it. So good! Thank you so much for this recipe!

These were fabulous! I didn't have any rolls so I just sandwiched the zucchini betweens slices of toasted white bread instead. This is my preference, but I also added some sugar to the marinara sauce to cut down on some of the sourness of the sauce. Delicious!

Excellent! I added onion, red peppers, and mushrooms. Thanks for the recipe!

I sauteed the diced zucchini with some red onions and fresh mushrooms in olive oil and minced garlic and a couple shakes of Italian seasoning. I then added pizza sauce, just about half a cup. Rubbed a bit of olive oil on the bun and topped with some poppy seeds and then toasted just the bun on the gas grill outside for about four minutes, did not cover with foil as stated. Then placed sliced mozzarella cheese on the bottom seam, topped with zucchini mixture and then shredded mozzarella and Parmesan cheese on top and some black olives. Placed back on gas grill on cookie sheet and heated until cheese was melted, about five to six more minutes. Used more pizza sauce on the side as dipping sauce. They were more than Fabulous and not soggy like many reviews stated. And we didn't heat the house up with the oven inside. Perfect summer sandwich, and very filling. We are going to make this again and soon. By the way both my husband and I think just the zucchini mixture alone would be great on pasta.

Delish! A great sandwich for the middle of the week :)

This was so easy and a great way to use up some extra zuchinni (and healthier than if I'd just made zuchinni bread like I'd originally planned). I made my own marinara sauce and spread the mixture out over one large loaf of French bread, which I then cut in half to make two huge sandwiches. I didn't have any mozzarella, but monteray jack worked just fine. I will definitely make this again.

We really liked these! Served it as the main meal and my husband gave it 2 thumbs up! As another suggested I mixed in some cheese prior to loading on the bun and broiled for a few mins in lieu of wrapping with foil and baking!

I'm only giving this 4 stars only b/c the rolls get soggy when baking them. The flavor is definately 5 star. I made exactly as written and made my own sauce . I sauteed 1/2 small onion and 1 clove of garlic in 2tb olive oil added 1 large chopped tomato, 1tsp basil, 1 tsp oregano, 1tsp balsamic vinegar , 1 tsp red wine vinegar, 1tsp fresh ground black pepper,1 tsp sea salt and 1/2 tsp red pepper flakes. simmered on low until tomato was broken down. I will be making these again. Thanks!

Excellent. I toasted the rolls before loading them up and suggest doing so. I also used garlic powder instead of red pepper since I am not a fan of red pepper. This was easy and quick to make.

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.

These were great! We had several overgrown zucchini, and this was the perfect use for them. I lost a little cheese to the tin foil; next time I will make sure it is in the center of the sandwich.

So good and so quick. I did saute the zucchini, but instead of red pepper I used a 1/2 teaspoon of minced garlic. I served it warm on ciabatta rolls with a salad. Quick, delicious, and healthy!

Is there no end to the great uses for zucchini? These grinders are terrific, and I'm pretty sure even non-zucchini people will find them delicious. The zucchini cubes, if cut large, may be a little hot when you bite into them. Cut them small, and enjoy!

Having this for lunch today and it's fabulous as promised. Made the zucchini/marinara mixture last night with a sprinkling of shredded parmesan that I had on hand, then toasted a roll at work before stuffing it with cheese and the zucchini mixture and microwaving it. Hearty and so easy.

OMG! This recipe is simply fabulous.I love zucchini and found I will have to add this to my "must haves". This recipe was quick and easy to prepare. Wrapping the grinder in foil and baking for 10 minutes was the icing on thrcake. Simply delicious!!

My boyfriend and I thought this recipe was incredible! The only changes we made were to add sauteed onion and garlic as well as red wine to the sauce. Then, to avoid a soggy sandwich, we poured everything into a casserole dish with the mozzerella on top and baked it until the cheese was melted and browned. Then we toasted the bread and spooned the sauce mixture onto it. Seriously awesome!

I had seen a lot of people talking about this recipe, so I had to try it. I used arrabiata sauce (spicy marinara) and they were amazing! I took the hint from others and added fresh garlic while I cooked the zucchini. I also lined the roll with mozzarella and broiled. My husband HATE zucchini and he thought these were wonderful! Thank YOU!

I had leftover sauteed zucchini and yellow squash and used it to make these. I skipped the foil and just put it under the broiler until the cheese melted. I made these twice this week and can't imagine wrapping them. The first one totally fell apart from the moisture as it was but the second time I toasted the roll first and drained the veggie mixture with better results.

very good. I followed the recipe exactly

Yum! My 5 yo son and hubby love these!! We prefer monterey jack cheese, and make sauce as directed, substituting Trader Joe's marinara sauce for the canned tomatoes, and don't blend in the blender. I've tried "cheating" by only using spaghetti sauce. It simply isn't as good. Add the extra ingredients to the sauce!

You'd never guess this is a completely vegetarian meal! VERY good.

wow! Really good, I can not wait to eat another one tommorrow. I used dark wheat rolls and a different mix of cheeses, I also added onions, mushrooms and garlic.

ok

I really liked these, but I'm the only zuke-liker in our family of five. However, two of the non-likers also liked them - one a little, the other a lot. The other two were neutral, though one of them ate two sandwiches. We followed the suggestions to toast the bread while the oven was heating and to put cheese down first as a sauce barrier. No soggy bread here! We also used about one small/medium zuke per sandwich and Mexican cheese blend instead of mozzarella (it's what was already in the fridge)).

Very good! I added garlic, oregano, and parm cheese in the sauce. I did toast the buns prior. Next time I will not wrap in foil. The cheese stuck to the top.

Really tasty but I did miss meat. Would really like with some crumbled spicy Italian sausage!

I thought these were pretty good, and much better than I expected. It made for a rather quick meal to which was nice. I used one large baguette and cut it into 5 even sized pieces. I normally leave out red pepper flakes and even black pepper out of recipes, but because there were so few ingredients I followed the recipe exactly. I was out of homemade marinara and used Newman's brand marinara and it worked great. Just make sure sandwiches come close to closing before wrapping because the cheese will stick to the foil and be careful because the filling is hot! Let them sit a bit to cool in the foil. Thanks for the easy recipe.

Oh, these were so good. I added some sliced red pepper and mushrooms because I wanted to use them up.I drizzled some olive oil and sprinkled garlic powder over the rolls then,toasted the rolls before filling them. Yum!

These were great, but even better the next day. I sauteed the zucchini with 2 cloves of minced garlic. I also toasted the bread with extra butter. Thanks for the recipe!!

I give these a 4-star rating as written, but they're a 5-star recipe (IMO) when made with sliced chicken breast in the sammie too. A keeper for sure.

Loved this. Had everything on hand. I did add some garlic to the zucchini. Upped the red pepper flakes. Put the chesse on the bread, then the zucchini sauce, to prevent sogginess. My husband's reaction, "A zucchini Sandwich?!?!" And he was against the idea....but then he loved it. Five stars all around

I made this on sandwich thins, and it was great. My husband and I both really liked the sandwiches, but I thought they'd be better with green onions, peppers and mushrooms. I will definitely make this recipe again, but I'm going to experiment with it a bit. ***Update: I made this sandwich again using garlic, onions, peppers and mushrooms, and it really was "fabulous." Yum!***

I am always looking for things to make with zucchini and I have found it! This Grinder was absolutely delicious, quick and easy! I sauteed the zucchini with sundried tomatoes and garlic. I also added italian seasoning. I will definitely make this again!

These were fabulous, though I did take a few "liberties" with the recipe. I added garlic and onion to jar sauce to jazz it up. I have a picky 16 year old so I added Turkey meatballs. Everyone loved the sandwichs and we used the leftovers on a pizza crust covered with mozarella cheese.

This really was fabulous but only thanks to the comments of others. I cooked zucchini in a saucepan with a some onions and oil. When they were almost ready, i added 3 gloves of minced garlic and several spoons of sauce (wanted to have more of zucchini taste than sauce). After a coupe of minutes i added a bit of shredded mozarella and feta chesse. They melted immediately. I then served the zucchini on toaster toasted bread covered with shredded mix of mozarella, feta and basilic. Soft zucchini on crunchy bread was absolutely fabulous and served us as a nice dinner. Will make them again for sure. Thanks everybody

so good. just used the store bought pasta sauce i think it was garlic and herb or something. this is a great, easy recipe.

Wow really really good.... a lot of work though but in the end it was worth it... because i made these in the summer i heated my grilled to 350 turned off the middle burner and "baked" them there for 15 minutes... they turned out great... I also followed another reviewers suggestion of putting cheese on top and underneither to keep the bread from getting too soggy... I also added some sliced pepperoni to them for a pizza touch... and used best marinara sauce yet off this site...great recipe... although there is some prep time involved...

We loved this, though I did make a few changes. I used fresh tomatoes out of my garden. Next time I will cut the sugar in half, it was a little sweet for my taste. I added some diced onion, sliced mushrooms and sliced banana pepper to the diced summer squash. I toasted my bread, hollowed out some of the interior, and placed half the cheese on the bottom. Once I put the contents in I put it in the oven without wrapping it and let it back for about 10 minutes until the cheese melted. Bread wasn't soggy at all. We will make this often until the squash runs out!

The sandwich was flavorful and not too saucy. Next time I might use smoked mozzarella for a slightly different flavor. An excellent way to use that bumper crop of summer zucchini.

I made this one with some ground sausage and used hamburger rolls, for a more casual lunch. My family loved it and everyone stuffed themselves. I was amazed how easy it was to get them to eat zucchini this way. :)

This is fantastic and a more than filling dinner! I added some additional red pepper, a shake or two of garlic salt and put it in a whole wheat tortilla instead of a roll. It was delicious!

I loved this! It made a very Weight Watcher friendly evening meal (4 points). I sauteed the zucchini in Brummel and Brown and used Prego Heart Smart Italian Sauce. I served it over light buns that I toasted under the broiler. I loved the kick the red pepper flakes gave it. A very tasty, filling, no meat meal.

Yummy! Used olive oil instead of butter, grilled my zucchini instead of fried.....and ate mine w/o the roll.....OK....so I cant totally rate this one cause I made my own rules. But the small casserole was amazing.....and yes I have had zucchini parm sammies in the past and know that they are amazing......So a 5 for a great recipe and a 5 for my low carb/low fat version. Thanks!

Very good -- I expected to like this, but I liked it even more than I expected!! I made this the evening before and took into work, reheating the zucchini and cheese and putting in a warmed whole wheat tortilla. The part that didn't fit in the tortilla was delicious just as is! I have a new healthy vegetarian and economical lunch! Thanks

I gave this 5 stars, because it deserves it, but I did also completely changed the recipe, I was so inspired by it. But I thought others might like to try what I did, so - I grilled a package of Italian sausages on a George Foreman grill and sliced them, and sauteed in butter, along with the zucchini, a package of sliced portobella mushrooms and a diced red bell pepper. Also added 2 tsp fennel seeds and 1/2 tsp garlic powder. Combined all with the marinara and mozzarella (next time will use 1 c parmesan in place of 1 c mozz). I just ate like this (I call it Italian Sausage and Zucchini Skillet) but it would be the bomb on the toasted bread too. THANKS for the inspiration!!!

Wow, these are really good! My husband was skeptical when he peaked at the laptop to see what I was preparing. His comment..."can't you throw some meat in there?" After the second bite his comment..." surprisingly, these are great!". I added sliced baby bella mushrooms to the zucchini, otherwise no changes. I'll make these again for sure! I served a fresh tomato salad as a side dish.

These were easy and good (and healthy which is always good). I sauteed the zucchini in butter and olive oil with some garlic. Omitted the red pepper flakes because I don't like spicy and added some grated parmesan cheese. I served them on the "french bread rolls to die for" from this site and spread a thin layer of pesto on the bottom of the roll. It was so good! My 4 year old and 1 1/2 year old boys even loved them! Definitely will be making often.

Everybody loved 'em. This made a very satisfying lunch for the whole family, and finding new ways to use up all that zucchini always makes me happy.

These were pretty quick, easy and delicious! I used olive oil instead of butter, and since I only had plain tomato sauce on hand I added onion, garlic, basil, oregano and a smidge of sugar, as if making my own sauce, then let it cook down a bit. Also added some sliced baby bella mushrooms, because I like them. Served on crusty french bread, which I hollowed out to save a few "white bread" calories/carbs as well as make room for more of that yummy zucchini filling. Topped with mozzarella and parmesan and toasted. This was a much more satisfying meal than I was expecting it to be, and one that I will surely make again.

Very tasty. I made one giant sandwich using a french bread loaf and cut it into portions to serve. It was great. The problem was just with mechanics. Keeping the filling from spilling out is nearly impossible and made for a deliciously messy sandwich, As long as my garden pops out the zucchini, I am going to make this.

This is a 10 star recipe! I cannot believe something so simple is so absolutely delicious. It was fast and easy. I think it is now my favorite grinder. I think using a good sauce (I used Nanny's Spaghetti Sauce) was the most important part. I highly recommend this to anyone, especially if you have an overabudance of zucchini. I can't wait to make it again!

I made this for lunch because it sounded so yummy and I just had to try it before dinner time. I followed the recipe, except for adding a little onion and garlic for more flavor. It tasted like pizza on a roll with zucchini. Very disappointing. Two stars. However, I find it is worth 4 stars because I tweaked it for our tastes. I combined this recipe with our classic Philly cheesesteak recipe. After sauteeing the zucchini, 1/4 onion, 2 cloves minced garlic, basil to taste, and a sprinkle of montreal steak seasoning, I set it aside and cooked my frozen steak sandwich meat. The secret ingredient to a Philly cheesesteak is adding cheesewhiz to the steakmeat. I then added the sauce to the meat, and piled it all on the roll with some shredded mozzerella cheese, and baked it in the oven as directed. I also lightly toasted the roll, as another reviewer suggested, to keep teh roll from getting soggy. Those flavors really worked well together. It might have been the best steak sandwich I've ever eaten. I served with sweet potato fries and a salad. I will definitely be making this again.

These were really quite good. Good weeknight meal for veggie night.

This was really, really good. I ran my Italian rolls under the broiler first so they wouldn't become soggy with the veggies. I used a 14.5 oz. can of diced tomatoes with onion and garlic in place of the marinara sauce. The cheese did stick a bit to the foil which made the sandwich a little messy. But who cares? It tasted great.

I absolutely LOVE these. I use olive oil instead of the butter, and depending on how I'm feeling I might use a different kind of cheese, like cheddar or provolone. I also love them served on wheat rolls.

Ommited the red pepper flakes. Easy to put together & tastes great.

These are quick, easy, and tasty. We liked these, and they are an efficient weeknight vegetarian meal. Thanks for sharing!

Super yummy! didn't change a thing. thanks!

All 3 of us were super underwhelmed by these grinders & I even added mushrooms, italian seasoning, red onion to one of them (which helped a little) and some grated parm cheese & it was still just missing something. Sorry for the low rating, but this just wasn't at all what I was expecting. :(

Super duper yummy. Used Exquisite Pizza Sauce (from this website) as marinara sauce.

Delicious. I love zucchini. Great sandwich.

Full of flavor and a filling meal.

Yummers! I made this for lunch today and I enjoyed it very much. Made as is but I'll be playing with the recipe from now on. Thanks for the recipe!

I added goat cheese to the bun and topped with sauteed mushrooms and onions.

Awesome! I had some mushrooms about to go bad, so I threw those in with the zukes. I used leftover pizza sauce in place of the marinara. I served these on rolls I made using the recipe "Italian Bread for the Bread Machine" from this site. Great use for zucchini.

These were so good! I added onion and mushrooms just because I had them on hand. You really can add anything you like. I used hot jack cheese and they turned out great! Very fast and easy too. Thanks Your Highness!

I thought this was just okay. The texture of the zucchini is a sandwich like this was a little weird for me. I'd rather just have soy meatball subs, but that's just me!

Delicious! I made one saucepan with zucchini and one with eggplant, and everyone in my family preferred the texture of the eggplant. I will definitely make this a regular recipe, except using eggplant instead of zucchini to meet our tastes. I also added some red wine with the sauce, and it worked very well. As other reviewers suggested, I broiled the bread (plus butter and garlic of course!) on its own, added the cheese to the filling, then combined just before serving. This was easier than individually wrapping each sandwich and baking, and the bread was not soggy at all.

This was surprisingly delicious! The only changes I made was I used a half can of diced tomatoes and added about a tablespoon of tomatoe paste (I didn't have any sauce on hand) I also added garlic. I toasted the rolls and then added the zucchini mixture so the rolls wouldn't get soggy. I topped with cheese before serving (the cheese melted quickly inside the grinder) and served with sweet potatoe fries. Even my picky niece loved it!

I made this with pre-fab marinara sauce (Classico), so I added some fresh garlic to the zucchini saute. Easy and sooo delicious!

it was delicious! be sure to add mushrooms and green peppers if you're into that sort of thing.

Mother of creatures big and small!!!! This was beyond amazing. This will be made again and again :)

Very good. Quick and easy. A great way to use zucchini or any summer squash.

Pretty amazing..and so simple! Even my carnivorous boyfriend loved them! He said he had thought about adding some meatballs to his, but thought it was perfect just as it was without them! I did make a few changes tho..I used olive oil instead of butter, and sauteed some garlic and mushrooms with the zucchini. Next time, I will definitely add more red pepper flakes and possibly a few more herbs and spices.

This was a simple and tasty dinner. Will make this one again!

A great way to use zucchini! We add chicken, & have a delicious sandwich!

Very good, I am getting hungry just thinking about them!

Very good. My "meat eater" daughter loved it. Took leftovers for lunch the next day. Quick and easy. Marinara was easy and very tasty.

These truly were fabulous! I didn't want to buy rolls just for these, so I served it on top of lightly toasted bread like an open-faced sandwich. Excellent, and very easy and quick if you've already got the marinara handy!

This recipe is great despite the fact I completely messed up the premise of the recipe. My little gizmo to cube stuff broke, so I tossed my zucchini into the food processor, sauteed in olive oil, garlic, red pepper flakes and Italian seasoning. I added a roasted red pepper and garlic tomato sauce along with some mozzarella and provolone shredded cheese mix. So I'm looking at this zucchini mix that looks more like sloppy joes wondering what I'm going to do now. I split the buns and served them like an open face sloppy joe, tossed some more cheese on top and WOW! This is the most delicious way I've ever had zucchini! My husband had seconds and my picky 7 y/o son ate quite a bit without complaining.

This recipe is a keeper! I can't wait to share it with family and friends! I followed the recipe as written but I used Orowheat's whole grain burger buns for the bread. Delicious!

I loved these! I used a loaf of ciabatta bread instead of french rolls, used olive oil instead of butter, added some italian seasoning and minced garlic to the zuchinni, and pressed them together on my Foreman grill until the cheese melted and the bread was slightly crunchy. Just like a panini. I will definitely make these again. Thanks!

I like this but my 3 kids did not.

These sandwiches are GREAT. I did not have fresh basil, used dried and a little Italian spice. I also threw some red pepper in with the zucchini. I toasted the buns for maybe 3 minutes before I put all the fixings in. I put cheese on bottom and top, had NO problem with the sandwich becoming soggy. Thank You!!!

I love this super simple recipe. I saute the zucchini in olive oil instead of butter, and I add minced garlic. I broil these in my toaster oven and leave them open-faced so the cheese browns a little.

Absolutely delicious! I'm brand new at cooking, as well as newly vegetarian, and this recipe was easy for me to understand/follow. Plus it was soooo good. My non-vegetarian parents loved it too! Will definitely make this again. Side note-- I made this exact recipe for three people, and there was just enough. You may want to use more of the ingredients for four people if you want a lot of the zucchini mixture on each grinder.

I loved these .... family wasnt all that thrilled.