True story: This hoagie has my heart. It’s light and cheesy and just the thing I want to eat for dinner all summer long, especially when served with a salad on the side. I love how quickly it comes together! Simply slice, fry, bake, sandwich; it’s really that fast! So next time you end up with a few extra zucchini hanging out in your fridge, remember this recipe. You probably have most everything to make it already on hand!
To start, off by slicing a zucchini or two into ½-inch rounds.
Then you heat up some olive oil (see exact measurements below) in a cast-iron skillet and dredge the zucchini in flour, egg and Progresso Panko Bread Crumbs.
Fry the slices on both sides until crispy and golden!
Once the zucchini slices have drained, place them back in the skillet. (Feel free to use an ungreased ovenproof baking dish!) If it ends up being a double decker stack, that’s just fine. Top with Muir Glen marinara, shredded cheese and bake!
Meanwhile, toast the buns. First, brush them with garlic and olive oil and place oil-side down on a grill pan until crispy.
Once the zucchini is done baking, about 25 to 30 minutes, remove from the oven and serve on the toasted buns, sprinkled with basil.