Italian Zucchini Hoagies

July 29, 2011

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I was inspired to make this dish after enjoying a delicious vegetarian dinner at a friend’s house the other night.  These friends are fantastic gardeners with amazing green thumbs, and our dinner was made entirely of fresh vegetables from their garden; what could be better? At the end of the evening they announced that nobody was leaving without taking some zucchini and yellow squash with them, as they have a fantastic crop this year.  Happily agreeing, I took my fair share, and have been experimenting all week with fun new zucchini recipes; I hope to get most of them posted within the next few days.

So for all of you fabulous gardeners out there, fear not! I have several solutions for your bumper crops of zucchini and summer squash.  If you don’t have a garden (or friends who share generously!) snag a few zucchini at the grocery store or your local farmer’s market; they are not only filled with flavor right now, but they’re also super cheap! Fresh, flavorful, affordable and healthy? Yes please! Up first are my delicious Zucchini Hoagies, but stay tuned for a new appetizer and side dish as
well!

Italian Zucchini Hoagies

Serves: 4

Ingredients:

  • 1 tbls. butter
  • 2-3 medium zucchini – sliced into half moons about 1/4-1/2 inch thick
  • 3 cloves of garlic – minced
  • 8 oz can basil garlic and oregano tomato sauce
  • 1 pinch red pepper flakes (or more to your liking)
  • salt and pepper to taste
  • 1 1/2 cups mozzarella cheese
  • 4 hoagie rolls – split and toasted (gluten free, if desired)

Directions:

  1. Preheat oven to 425 degrees
  2. Melt butter in a large nonstick skillet over medium heat
  3. Saute zucchini in butter until browned and softened (about 5-7 minutes or until desired texture is reached)
  4. After about five minutes add the minced garlic and saute an additional minute
  5. Stir in tomato sauce, red pepper flakes, salt and pepper
  6. Cook until heated through
  7. Distribute half of the mozzarella cheese on the bottom of each toasted hoagie roll
  8. Evenly distribute the zucchini mixture amongst the four hoagies
  9. Top each hoagie with remaining cheese
  10. Close rolls and place on a baking sheet (line with parchment paper or tin foil for easy clean up!)
  11. Bake for about five minutes or until cheese is melted and hoagies are heated through.
  12. Enjoy!

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