We still had a large chunk of the huge zucchini left; I wanted to use it for dinner, but I was in a finicky mood. None of my zucchini pastas or casseroles were what I was looking for. But I had this big pile of chopped zucchini to deal with.
I love eggplant parmesan grinders, so why not an adaptation using zucchini? This made for a really fun dinner, quite healthy but it felt and tasted like it was really unhealthy – that is always fun!
We added a salad of tomatoes, cucumbers and basil from our garden, and our dinner was complete.
As for my garden, things are finally starting to pick up steam, with nice daily harvests such as these.
Zucchini Parmesan Grinders
adapted from Fabulous Zucchini Grinders on Allrecipes.Com
1 Tbsp olive oil
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1 Tbsp chopped fresh basil (from the garden)
1 tsp red wine vinegar
1 tsp white sugar
1 14.5-oz can diced tomatoes
Kosher salt & pepper to taste
1 Tbsp butter
1 Tbsp olive oil
3 cups zucchini, cubed (from Tori’s garden)
1 pinch red pepper flakes
Kosher salt and pepper to taste
1 1/2 cups mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano cheese, shredded
2 petite Italian breads or 4 6-inch French, Italian or hoagie rolls, split
Preheat the oven to 400F.
Heat the butter and oil in a skillet over medium to medium-high heat (I used a cast iron skillet which takes longer to cook. If you use a regular non-stick skillet, make the sauce first). Cook the zucchini until lightly browned and tender, about 10 – 20 minutes (if it takes too long, you can cover the skillet for a few minutes). Season with salt, pepper and red pepper flakes.
Make marinara sauce: heat the oil in a saucepan over medium heat. Add garlic, basil and red pepper flakes. Cook for a minute to two until fragrant. Add the sugar, vinegar, salt and pepper. Stir in the tomatoes with their juices. Simmer over low heat for 15 minutes.
Remove from heat and puree using a hand blender, blender or food processor. I like to leave the sauce a little chunky.
Assemble the grinders: Spoon the zucchini evenly among the rolls.
Top with about 1/4 cup of the marinara sauce per serving.
Top with a handful of mozzarella and a touch of the Parmigiano Reggiano.
Close the rolls, wrap in aluminum foil, then bake for 15 minutes or until the bread is heated through, rolls are soft and cheese is melted.
If you used the petite Italian loaves, cut in half and serve one half to each person. Enjoy!
- Cheesy Choices: Zucchini Cheddar Casserole (southernfood.answers.com)
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- Zucchini for Breakfast (crazysweatymommy.com)
- Loaded Potato, Zucchini & Garlic Scape Frittata and Running Update (andreasgardencooking.com)
- Zucchini & Tomato Galette (inspiredhealthyorganized.wordpress.com)