Zucchini Grinders Recipe - Allrecipes.com
Zucchini Grinders Recipe
  • READY IN 30 mins

Zucchini Grinders

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook your mom."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the tomato and basil sauce. Cook and stir until sauce is heated.
  3. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
  4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.
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Reviews More Reviews

Nov 16, 2010

I tried this recipe as is, because we still have so much zucchini from our garden, and then tried it again with a little more pizazz! I added chopped mushrooms and onions to the zucchini when I was browning it, plus some garlic and balsamic vinegar close to the end. Then I used a chewy foccacia loaf instead of a plain white loaf, and baked it open face in the oven Good stuff!.

Nov 11, 2010

My boyfriend and I loved this! I added some onions while i was frying the zucchini and i diced up some tomatoes to add. I made quesadillas instead of sandwiches because I didn't have rolls and they came out beautifully!

Jul 18, 2011

I prepared this as a casserole instead of a sandwich, but I'll definitely try the 'grinder' version! I Added diced onions as quite a few reviewers suggested; also added a few cloves of fresh garlic, fresh basil, oregano and curly parsley from the garden; Left out the cheese; substituted a can of 'diced tomatoes w/ roasted garlic and onions' for the sauce, then baked uncovered in a casserole dish for 15 minutes at 350 F. I sprinkled the top with freshly grated Parmesan cheese and returned to the oven for another 5 minutes, then served it over brown rice.

Jul 26, 2011

I altered this a bit. I sautéed zucchini, mushrooms, onion and garlic. The crushed red pepper is a must! I also mixed in a meat pasta sauce and made quesadillas with mozzarella. A definite repeat in this house!!! Thank you!!!

Aug 09, 2011

YUM! I made this tonight for dinner and I was in heaven! I love fresh vegetables, so while the zucchini was cooking, I added fresh chopped mushrooms, green pepper, onion & garlic. I used sauce & seasoning stated per recipe. I topped my Husbands with the mozzarela, but I topped mine with Reduced Fat Blue cheese crumbled. So, so, so delicious! I baked in foil as stated, then I opened the foil for 3 min. just to crisp up a little! Can't wait for the left overs!

Aug 02, 2011

very good! added onions, garlic and bell peppers. didn't have rolls so made quesadillas

Aug 01, 2011

Very good! I needed another recipe to use up the zucchini in our garden, and this proved to be a tasty option.

Jul 23, 2011

I added some hot Italian sausage and used cheddar cheese it was delicious


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 12 g
  • 19%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 739 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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