Zucchini Parmesan Sandwiches
Serving Size
1 sandwich
Servings
6
Prep Time
5 min
Cook Time
30 min
Ingredients
4 large
zucchini, sliced diagonally into ¼-inch rounds
1/2 cup
all-purpose flour
1/4 cup
olive oil
1 1/2 cups
marinara or arrabbiata sauce
1/4 cup
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.
Nutrition Information
| Calories | 279.3 |
| Fat | 12.3 g |
| Saturated fat | 2.2 g |
| Polyunsaturated fat | 1.3 g |
| Monounsaturated fat | 7.6 g |
| Cholesterol | 3.3 mg |
| Sodium | 551.4 mg |
| Carbs | 29.9 g |
| Fiber | 2 g |
| Protein | 6.9 g |
Nina Lincoff