Zucchini Parmigiana Grinders With Balsamic Mushroom-tomato Sauce And Fresh Mozzarella
From christinem 13 years agoIngredients
- Balsamic Mushroom-Tomato Sauce: shopping list
- 2 cloves garlic, minced shopping list
- 1 small onion, diced shopping list
- 10 oz. sliced mushrooms ( white or cremini) shopping list
- 2 tbsp olive oil shopping list
- 2 14.4 oz cans diced tomatoes shopping list
- 1 tsp oregano shopping list
- 1 tsp basil shopping list
- salt & pepper shopping list
- Pinch of sugar shopping list
- 1 tbsp. balsamic vinegar shopping list
- 5 oz. spinach, torn shopping list
- Zucchini: shopping list
- 2 small-medium zucchini (judge for yourself how many slices you will need for sandwiches, depending on the size of your zucchini) shopping list
- 2 eggs (or 1/2 cup egg substitute) shopping list
- 2 tbsp milk or water shopping list
- 1 1/2 cups bread crumbs (italian seasoned) shopping list
- 1/4 cup grated parmesan shopping list
- 1/4 - 1/2 cup canola oil shopping list
- 8 oz. fresh mozzarella shopping list
- 2 tbsp grated parmesan shopping list
- 1 clove garlic shopping list
- 4 ciabatta rolls or other hearty bread/rolls (I used wheat ciabatta) shopping list
How to make it
- Heat 2 tbsp olive oil in a large skillet.
- Add garlic, onion and mushrooms, and saute until tender - about 7 minutes.
- Add diced tomatoes, oregano, basil, pinch of sugar, salt & pepper to taste, and balsamic vinegar. Increase heat to medium-high until bubbly; reduce heat and simmer, stirring occasionally, until cooked through (about 15 minutes). Stir in spinach and cook until wilted, about another 5 minutes. Remove from heat.
- Meanwhile, slice the zucchini - if using large zucchini slice in rounds; if using smaller, slice on the bias. Slices should be between 1/4" and 1/2" thick.
- Combine breadcrumbs and 1/4 cup parmesan in one shallow bowl or plate. Whisk egg and milk/water in another bowl. Dip each slice of zucchini in egg mixture then breadcrumbs, and repeat to get a good coating.
- Heat canola oil (about 1/4 cup to start with) in a large skillet over medium-high heat. Place breaded zucchini in skillet and fry until golden, about 3 - 4 minutes each side. Do not crown the pan - do in batches if necessary. Remove to paper-towel lined plate to drain excess oil.
- Preheat broiler to medium-high.
- For each sandwich, place about 3 slices zucchini on bottom piece of bread; top with about generous amount of the tomato sauce, then with sliced mozzarella and place on baking sheet. Rub the inside of the "top" sliced of bread with garlic, the place garlic-side up on baking sheet. Sprinkle that side with grated parmesan. Broil for about 5 to 7 minutes, or until cheese is melted and bread is toasted. Place garlic-toasted bread on top of filled sandwich half and serve.
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