Zucchini parmigiana sandwiches recipe

Pinterest LinkedIn Tumblr +

  • Yield: 6 to 8 Servings


  • 8 buns, such as Kaiser or Calabrese
  • 3 large eggs, beaten
  • 1 tbsp Sriracha or other hot sauce
  • 1 cup (250 ml) bread crumbs
  • 1 lemon zest
  • 1 lb (500 g) zucchini, sliced into ½-in (1-cm) rounds (about 24 pieces)
  • 4 tbsp olive oil, for frying
  • Salt, to taste
  • 3 tbsp butter, at room temperature
  • 3 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1 tsp chili flakes
  • Salt and pepper, to taste
  • 1 cup (250 ml) marinara or Red Sauce
  • 1 cup (250 ml) grated Provolone cheese
  • 2 tomatoes, thinly sliced
  • 16 basil leaves
How to Make It
  1. Slice buns in half horizontally and set aside.
  2. In a large bowl, whisk together eggs and Sriracha.
  3. In a small bowl, combine bread crumbs with lemon zest, and stir to combine.
  4. Dredge zucchini slices first in egg, then in bread crumbs.
  5. In a large pan on medium-high, heat olive oil. Fry breaded zucchini slices until golden, 90 seconds to 2 minutes per side. Place on a plate lined with a paper towel and sprinkle with salt while still hot.
  6. Set oven to broil.
  7. Meanwhile, in a small bowl, combine butter, olive oil, garlic, chili flakes, and salt and pepper. Taste and adjust seasonings as desired. Divide equally between 8 buns, spreading on top half only. Place buns on a large baking sheet.
  8. Place 2 to 3 zucchini slices on other half of each bun. Top with 2 tbsp each marinara sauce and Provolone, and place on same baking sheet as top halves.
  9. Broil 2 to 3 minutes, until cheese has melted and buttered half has turned golden.
  10. Finish each sandwich with fresh tomato slices and basil leaves.

Comments are closed.