Happy Tuesday! I hope that you had a restful, relaxing long weekend. I am relishing the little bit of time before I start training for the new job later this week. When I shared my recipe for my favorite spaghetti sauce, I promised you that I would share my favorite way to use up the extra sauce after some delicious spaghetti. What kind of person would I be to break a promise?
Zucchini Grinders
Source: Sauteed Zucchini from Annie's Eats, grinders adapted from AllRecipes
Source: Sauteed Zucchini from Annie's Eats, grinders adapted from AllRecipes
Ingredients
1 teaspoon olive oil
2 medium zucchini, shredded
½ teaspoon salt
¼ onion, grated
1 cup spaghetti sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split
2 medium zucchini, shredded
½ teaspoon salt
¼ onion, grated
1 cup spaghetti sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split
Directions
Shred zucchini using food processor or box grater. Sprinkle
with salt and allow to sit for 10 minutes. Using a towel, wring out the extra water
from the zucchini. Place in bowl and toss with a teaspoon of olive oil and
grated onion.
Preheat the oven to 350 degrees F (175 degrees C).
Place teaspoon of oil in a skillet over medium heat. Fry the
shredded zucchini in oil until browned and slightly tender. Break up any clumps
of zucchini using a spatula. Allow to fry on each side without stirring, approximately 2 minutes per side. Add the spaghetti sauce and cook until mixture
is heated through.
Place buns
in aluminum foil. Place a handful of mozzarella cheese on the
bottom of the roll. Spoon a generous amount of the zucchini mixture on top of
the cheese. Top with an additional handful of shredded mozzarella. Close the
rolls, and wrap individually in aluminum foil.
Bake for approximately 10 minutes in the preheated oven, until
cheese is melted.
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