Zucchini Grinders

Zucchini Grinders - Sorry for the awful pic =)

I made these sandwiches the other night for dinner and they were quick, easy to make and delicious. They are also a great way to use up some of the summer zucchini glut. They are based on this recipe I found at Allrecipes.com.

Yield: 4 sandwiches
Serving Size: 1 sandwich
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

• 1 tbsp olive oil
• 1 small onion, sliced thin
• 3 cloves garlic, minced
• 1 (28 oz) Can Muir Glen Chunky Tomato Sauce
• 2 tbsps brown sugar
• 1 tbsp butter
• 1 small onion, sliced thin
• 4 cloves garlic, minced
• 2 medium zucchini, cubed
• Pinch red pepper flakes
• salt and pepper to taste
• 4 slices Provolone cheese
• 4 whole wheat rolls

Instructions

1. Put zucchini in a colander and lightly sprinkle with salt. Allow to set for about 1/2 hour to get some of the moisture out.
2. Preheat oven to 350º F.
3. Heat olive oil in large pan over medium heat. Add onions and saute until tender. Add garlic and cook for about 1 more minute, until garlic is fragrant.
4. Add tomatoes. Turn heat down to a simmer and cook for another 20 minutes until the sauce has thickened. Add sugar to taste.
5. Meanwhile, melt butter in a skillet over medium heat. Add onions and cook until softened. Add garlic and cook until fragrant, about 1 more minute. Add the zucchini and cook until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
6. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
7. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.