This is one of my new favorite things to make with zucchini. It’s just like a meatball sub but instead of meatballs it’s zucchini. These zucchini marinara subs are much healthier than a meatball sub but it is just as tasty. I got the idea for this recipe from one I found on allrecipes.com.
It is simple to put together and is a great vegetarian meal. I made these zucchini marinara subs for my lunch one day and had enough for my lunch for the next few days. I served this up on a delicious crusty whole wheat sub roll I purchased from the bakery at my local Smith’s. They were 33 cents each. I am in love with this sub. You could always add some more marinara sauce to the zucchini mixture and end up with a great sauce to go over some pasta too.
- 1 Tbsp olive oil
- 2 medium zucchini, diced (cut lengthwise into fourths and the diced into 1/2 inch chunks)
- 2 mushroom, sliced
- 1 clove of garlic, minced
- salt and pepper to taste
- 3/4 – 1 cup marinara sauce (depending on how saucy you want it)
- 4 slices provolone cheese
- 4 (6 inch) crusty French or Italian sandwich rolls, split
- In a skillet over medium heat, fry the zucchini and mushrooms in olive oil until browned and tender. Season with salt and pepper.
- Add garlic to mixture and sauté for 1 min. Stir in the marinara sauce and cook until sauce is heated.
- Place a slice of cheese on each roll and broil in oven until cheese is melted. (remember my tip about broiling – leave the rack in the center of the oven, don’t move it up and no burnt roll that is as long as you keep you eye on it)
- Divide zucchini mixture evenly between the four rolls and enjoy.