Baked Zucchini Sticks (Zucchini Parm Sandwiches)

This was our Meatless Monday installment for this week. Nothing like a really good sandwich for dinner to make you forget there was no meat involved. I made zucchini parm subs in June of last year, using a slightly different method. Take a look at both recipes, and see what would suit you best. Both are really great. Plus you really can't go wrong with a ton of melted cheese on top either.

INGREDIENTS:

• 2 medium zucchinis 
• 2 eggs 
• salt and pepper 
• 1/2 cup panko bread crumbs
• 1/2 cup grated parm cheese

In a dish beat eggs, add salt and pepper and set aside.

In another dish combine panko, cheese, a little more salt and pepper.

Cut zucchinis in half, then each half into 4ths- to make sticks.

Dip pieces of zucchini in the egg, then in the panko cheese mixture. Place on a parchment paper lined baking sheet.

Bake at 425 for about 20-30 minutes until brown and crunchy.

To make sandwich:

• provolone cheese
• marinara sauce (see below for recipe)
• wheat bulky rolls
• butter

On the same baking sheet, separate zucchini sticks into piles (how many sandwiches you want to make).

Place a spoon full of sauce on each pile of zucchini, then 2 slices of provolone on top of that.

Lightly butter the inside of the buns, and place butter side up on the baking sheet along with the zucchini sandwich piles. Place everything under the broiler for about 4 minutes until the buns are toasted and cheese is melted.

Remove from the oven, and assemble the sandwiches- zucchini and cheese on bottom bun, a little more marinara sauce and top with the other side of the toasted bun.

Our Adult zucchini parm sandwich

Kids "zucchini fries"

Marinara Sauce:

• 1 large can of tomato puree
• 1/2 can of water
• 1/2 yellow onion
• 2 garlic cloves minced
• 2 tablespoons oregano 
• 1 tablespoon sugar
• salt and pepper to taste
• olive oil

Heat up olive oil in a medium sauce pan over medium heat, add in onions and cook for about 3-4 minutes. Add in garlic cook for another 2. Add in tomato puree and water. Bring to a boil. Reduce heat to low. Add in sugar, oregano, salt and pepper and let simmer. You can use right away or let simmer for a while. The longer it cooks the more flavor develops.

Like I said above, you can't really go wrong with a sandwich like this. I also think that zucchini has a real hearty meat-like texture. Just like an eggplant parm sandwich. Cheesy and saucy on a yummy toasted bun. Perfect! Cheers!

Adapted from: Baked Parmesan Zucchini sticks