Best Zucchini Grinders Recipes

FABULOUS ZUCCHINI GRINDERS

Fabulous Zucchini Grinders image

I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving.

Provided by your mom

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 ½ cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Steps:

To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per 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, rolls are soft, and cheese is melted.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 37.3 g, Cholesterol 34.8 mg, Fat 15.1 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 7.2 g, Sodium 729.4 mg, Sugar 6.8 g

ZUCCHINI GRINDERS

Zucchini Grinders image

I LOVE this recipe. I have a crazy weakness for zucchini and was trying to find a simple DIFFERENT warm "sandwich." You can have it meatless or my fav is adding in layer of pepperoni (because my father accidentally got turkey pepperoni so I had to use them somehow). Feel free to try various sauces, different vegetables added...

Provided by Brandi Kirkpatrick

Categories Sandwiches

Time 40m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 medium zucchini, cubed
1-2 tespoons minced garlic
1 green pepper, diced
1 small onion, diced
1 pinch red pepper flakes (optional)
salt and pepper to taste
1 cup marinara sauce (i use classico)
1 1/2 cups shredded mozzarella cheese
1 package sliced pepperoni (optional)
4 (6 inch) french or italian sandwich rolls, split

Steps:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a skillet over medium heat. Saute the zucchini, pepper, onion, and garlic until slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Place a small amount of mozzarella cheese into the bottom of each roll. Top with a layer of pepperonis and a generous amount of the zucchini mixture. Top with more mozzarella cheese. Wrap each roll in aluminum foil.
4. Bake in preheated oven for 15-20 minutes, until bread is warm and cheese is melted.

FABULOUS ZUCCHINI GRINDERS

Fabulous Zucchini Grinders image

"I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving."

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Marinara Sauce:
1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
Grinders:
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Steps:

To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per 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, rolls are soft, and cheese is melted.