Wednesday, October 20, 2010


~ allrecipes
1 T. butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 c. marinara sauce
1 1/2 c. shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Preheat the oven to 350 degrees. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini mixture into each sandwich 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, and cheese is melted. Makes about three cups of filling.
Notes: We prefer making these as open-faced sandwiches on English muffins or sandwich rolls. I read the review on allrecipes and made the following changes - toast the open rolls while the oven is heating up, use one small/medium zuke per sandwich, saute the zukes on high to speed up the browning, add some garlic powder to the sauce, and put some of the cheese down on the toasted bread before adding the zukes. Toasting the bread and putting cheese down first keeps the sauce from making the bread soggy. We've used mozzarella, Mexican blend, cheddar, and pepperjack for these.

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