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READY IN 30 mins

Zucchini Grinders

Read Reviews (24)

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

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Original recipe makes 4 servings Change Servings

1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste

1 cup Classico® Tomato and Basil Sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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!.

—FreshBaked

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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!

—gabbie27

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33 Ratings

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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.

—MountainMama

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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!!!

—Dawn G

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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!

—ajnrobin

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Aug 02, 2011

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

—saharahsarah

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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.

—Jenni C

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Jul 23, 2011

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

—mgonzales12

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Nutrition

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
836 mg
33%

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

Nutritional Information

Zucchini Grinders

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 314
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 6.7g 34 %
Cholesterol 35mg 12 %
Sodium 836mg 33 %
** Potassium 298mg 8 %
Total Carbohydrates 37g 12 %
Dietary Fiber 3.3g 13 %
Protein 17g 34 %
Sugars 6.3g
** Vitamin A 12 %
** Vitamin C 28 %
** Calcium 52 %
** Iron 17 %
** Thiamin 8 %
** Niacin 39 %
** Vitamin B6 16 %
** Magnesium 10 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.