Looking for a lighter spin on a comfort food classic? These Zucchini
Parmesan Sandwiches deliver all the rich, saucy satisfaction of eggplant
parm — with a quicker cook time and a healthier twist. Ready in just about
30 minutes, this easy weeknight recipe swaps breaded eggplant for pan-seared
zucchini and layers it with marinara, Parmesan, and crusty baguette slices.
It’s simple, hearty, and perfect for feeding a crowd or stocking up on
leftovers.
Zucchini Parmesan Sandwiches— makes 6 servings
Ingredients:
• 4 large zucchini, sliced diagonally in to ¼-inch rounds
• ½ cup of all-purpose flour
• ¼ cup of olive oil
• 1.5 cups of marinara or arrabbiata sauce
• ¼ cup of Parmesan cheese, grated
• 1 baguette, halved lengthwise and sliced into sixths
Directions:
-
Lightly coat the zucchini in the flour and set aside. Heat 1 tablespoon
olive oil in a large frying pan over medium heat. Cook the zucchini in
batches until browned, about 3 minutes a side. Stack zucchini on a plate and
lightly salt each batch. Slowly add more olive oil as needed to the pan, a
tablespoon at a time between batches of zucchini. Set aside.
-
Pour the sauce into the same pan and bring to a simmer over medium-high
heat, about 10 minutes. Layer the zucchini over the sauce and sprinkle with
the Parmesan cheese. Remove from heat.
-
Divide bottom halves of bread among six plates. Top each with zucchini
mixture then top halves of bread.
-
Handy Hint: Lightly salting the zucchini stack after each batch ensures that
all pieces will be salted evenly. And since the zucchini will be added to
the sauce, there’s no need to worry about keeping the rounds separate.
Nutritional Information:
Calories: 279.3
Fat: 12.3
Saturated fat: 2.2
Polyunsaturated fat: 1.3
Monounsaturated fat: 7.6
Cholesterol: 3.3
Sodium: 551.4
Carbs: 29.9
Fiber 2
Protein: 6.9
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