For an extra layer of flavor, consider adding a sprinkle of Parmesan cheese before baking. These grinders are also delicious cold, making them perfect for picnics or lunchboxes. Feel free to experiment with different types of cheese, such as provolone or fontina. The marinara sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Fabulous Zucchini Grinders
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME50 mins
-
SERVING4 People
-
VIEWS1.7K
Elevate your sandwich game with these delectable Zucchini Grinders! Tender, sautéed zucchini melds with a vibrant marinara sauce, all blanketed under a generous layer of melted mozzarella. A fantastic vegetarian take on the classic Italian grinder, perfect for a satisfying lunch or dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate37 g
-
Cholesterol35 mg
-
Fiber3 g
-
Protein17 g
-
Saturated Fat7 g
-
Sodium729 mg
-
Sugar7 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 20 mins Prepare the Marinara Sauce: In a saucepan, heat olive oil over medium heat. Add garlic, basil, and red pepper flakes; cook and stir until fragrant (1-2 minutes). Stir in sugar, vinegar, salt, and pepper. Pour in diced tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth using a food processor or blender.
02 Step
Recipe View 5 mins Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).
03 Step
Recipe View 10 mins Sauté the Zucchini: 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.
04 Step
Recipe View 10 mins Assemble the Grinders: Spoon a generous amount of the sautéed zucchini mixture into each sandwich roll. Cover the zucchini with about 1/4 cup of marinara sauce per roll. Top with a handful of shredded mozzarella cheese. Close the rolls and wrap individually in aluminum foil.
05 Step
Recipe View 15 mins Bake: Bake in the preheated oven for 15 minutes, or until the bread is heated through, the rolls are soft, and the cheese is melted and bubbly. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Hiram Stokes
May 10, 2025Next time, I'm going to try adding some pesto to the marinara sauce.
Dorris Brakus
Dec 20, 2024I like to toast the rolls before adding the fillings to prevent them from getting soggy.
Alexa Swift
Mar 3, 2024I used whole wheat rolls for a healthier option, and they turned out great.
Milan Homenick
Jan 20, 2024These are perfect for a quick and easy weeknight dinner.
Alda Jacobson
Nov 17, 2023I added some roasted red peppers to the zucchini mixture, and it was amazing!
Nova Oreilly
Sep 19, 2023My kids loved these! A great way to get them to eat their zucchini.
Luigi Bogan
Aug 20, 2022I've made these several times, and they're always a hit! So easy and satisfying.
Malinda Langosh
Jul 30, 2022So much better than any sandwich I've bought! Thank you for sharing this recipe!
Romaine Heller
Oct 12, 2021The homemade marinara sauce really makes a difference. Don't skip that step!