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Zucchini Parmesan Hoagies

For a meatless meal with loads of flavor, try these saucy sandwiches, made with crispy-fried zucchini and melted cheese.
By Megan DeKok
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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.

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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.

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Fry the slices on both sides until crispy and golden!

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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!

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Meanwhile, toast the buns. First, brush them with garlic and olive oil and place oil-side down on a grill pan until crispy.

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Once the zucchini is done baking, about 25 to 30 minutes, remove from the oven and serve on the toasted buns, sprinkled with basil.

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So easy and so good!

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