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Zucchini Parmesan Hoagies
Zucchini Parmesan Hoagies
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Prep Time:
15 minutes
Total Time:
1 hour
Whip up delicious zucchini parmesan hoagies for a simple summer meal.
Ingredients:
  • 1 large or 2 medium zucchini, cut into 1/2-inch slices
  • Salt and pepper
  • 4 tablespoons olive oil
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 eggs, beaten
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1 jar (25.5 oz) Muir Glen™ organic cabernet marinara pasta sauce
  • 7 slices provolone cheese
  • 1/4 cup grated Parmesan cheese
  • Red pepper flakes, to taste
  • 1 clove garlic, pressed
  • 4 hoagie buns, sliced
  • Fresh basil leaves
Instructions:
  • Preheat oven to 350°F. Season zucchini slices with salt and pepper on both sides. In a 10-inch cast-iron skillet, warm 2 1/2 tablespoons of olive oil over medium heat.
  • Prepare a workstation with three small bowls: one with flour, one with beaten eggs mixed with 1 tablespoon of water, and one with bread crumbs. Dip seasoned zucchini slices first in flour, then in the egg mixture, and finally coat them in bread crumbs.
  • In a hot skillet, crisp up half of the zucchini rounds until golden. Flip and toast the crumbs on the other side. Remove and repeat with the remaining zucchini slices. Return all zucchini to the skillet or an ungreased ovenproof baking dish. Cover with marinara sauce, provolone cheese, Parmesan cheese, salt, pepper, and red pepper flakes.
  • Bake for 25 to 30 minutes, or until rounds are cooked through and a fork inserts easily.
  • In a small bowl, mix garlic with the remaining 1 1/2 tablespoons of olive oil. Brush the mixture onto the sliced hoagie buns and toast on a grill pan until crispy. Serve the zucchini on the toasted buns topped with fresh basil.
  • If baking in a dish, adjust bake time by adding 10 to 15 minutes, or bake until easily pierced with a fork.

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