Zucchini Parmesan Sandwiches
Our vegetarian twist on the classic meatball sub.
- 4 large zucchini, sliced diagonally into ¼-inch rounds
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 1/2 cups marinara or arrabbiata sauce
- 1/4 cup Parmesan cheese, grated
- 1 baguette, halved lengthwise and sliced into sixths
Lightly coat the zucchini in the flour and set aside. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook the zucchini in batches until browned, about 3 minutes a side. Stack zucchini on a plate and lightly salt each batch. Slowly add more olive oil as needed to the pan, a tablespoon at a time between batches of zucchini. Set aside.
Pour the sauce into the same pan and bring to a simmer over medium-high heat, about 10 minutes. Layer the zucchini over the sauce and sprinkle with the Parmesan cheese. Remove from heat.
Divide bottom halves of bread among six plates. Top each with zucchini mixture then top halves of bread.
Handy Hint: Lightly salting the zucchini stack after each batch ensures that all pieces will be salted evenly. And since the zucchini will be added to the sauce, there’s no need to worry about keeping the rounds separate.
|Saturated fat||2.2 g|
|Polyunsaturated fat||1.3 g|
|Monounsaturated fat||7.6 g|