Zucchini sub sandwiches are one of my family’s favorite meals. We enjoy eating a meatless dinner some nights, and these sandwiches are a great vegetarian meal option. Grilling the zucchini on a grill pan really brings out the vegetables’ delicious flavor. Julia ate so much of the grilled zucchini, topped with tomato sauce (one of her favorites)!
If you don’t have a grill pan, you can also bake the zucchini in a 425 degree oven, about 7 minutes per side (spray a baking sheet with cooking spray; lightly brush both sides of the zucchini with olive oil and sprinkle with salt and pepper before baking). Or, you can grill it on your outside grill, using a grill basket. I didn’t have any fresh basil on hand this time, but if you do, I highly recommend sprinkling a bit of fresh basil on the sandwiches right before serving.
Learn more about my Time-Saving Healthy Family Meal Plan.
Zucchini Sub Sandwiches
- Olive oil
- 1/3 of a red onion, chopped
- 1-2 cloves garlic, minced
- 14.5 oz. can petite diced tomatoes, with juices
- 2 zucchini
- Salt and pepper
- 2 sub sandwich rolls
- Cheese slices (I used monterey jack this time. These are also great with smoked mozzarella.)
- Fresh basil, optional
- Heat about 1 Tablespoon of olive oil in a large skillet. Add the red onion and saute about 3 minutes. Add the garlic and saute 1 minute, add the tomatoes and cook about 8 minutes, stirring occasionally.
- Slice the zucchini lengthwise about 1/4 inch thick. Brush a grill pan lightly with olive oil. Grill the zucchini about 4 minutes per side, sprinkle with salt and pepper to taste. Remove the zucchini from the grill pan and place the sub rolls (open them up and place the inside of the roll facing down) on the grill pan for a few minutes until lightly toasted.
- Preheat the broiler of your oven. Place the rolls on a baking sheet. Place slices of zucchini on each roll, top with tomato sauce and cheese slices. Broil a few minutes until the cheese begins to melt. Be sure to watch the sandwiches closely so they don’t burn.
- Top sandwiches with fresh sliced basil, if desired.
Kristine’s Kitchen original recipe