Zucchini Grinders Recipes

ZUCCHINI GRINDERS

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C).
• 2. Heat oil in a skillet over medium heat. Saute the zucchini, pepper, onion, and garlic until slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
• 3. Place a small amount of mozzarella cheese into the bottom of each roll. Top with a layer of pepperonis and a generous amount of the zucchini mixture. Top with more mozzarella cheese. Wrap each roll in aluminum foil.
• 4. Bake in preheated oven for 15-20 minutes, until bread is warm and cheese is melted.

GIARDINO GRINDER

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
• Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
• Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
• Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.