Crispy baked zucchini fries coated with seasoned breadcrumbs and parmesan cheese make for the perfect filling for these cheesy zucchini parmesan sandwiches.

Zucchini Parmesan Sandwiches

If there was one Italian dish I would happily never see on a menu again, it’s chicken parm.

My husband orders it ALL. THE. TIME. and it drives me bonkers!!!!

I’m like, I could make that at home! With my eyes closed! Why are you paying $$$ for it?!?!?!?

(I mean, I wouldn’t because, POULTRY. But it’s the principle!!)

Zucchini Parmesan Sandwiches

So I’m feeling vaguely hypocritical right now?

But also really satisfied.

Because, yeah, I made zucchini parm. At home.


Not sure if that proves his point that parmesan-ed anything is delicious and worth ordering…or my point that we should just parm ALL THE THINGS but cook them at home where it’s actually cost-appropriate.

Zucchini Parmesan Sandwiches

I vote ME.

But I’m biased. Slightly.

Zucchini Parmesan Sandwiches

Evvveerryyooonnnee and their mother has a recipe for baked zucchini fries and while they are perfectly good on their own, might I suggest that you whip up an extra batch while you’re already in the groove of doing all that breading and dredging, and parm it?

All that requires is placing the cooked zucchini fries on toasty bread, smothering them in marinara sauce and mozzarella, and baking until warm and gooey.

Total parm sandwich glory.

At home! No overpriced restaurant required. We can do this.

Zucchini Parmesan Sandwiches
Crispy baked zucchini fries coated with seasoned breadcrumbs and parmesan cheese make for the perfect filling for these cheesy zucchini parmesan sandwiches.
Yield: 4 sandwiches
  • 1 cup seasoned Italian breadcrumbs
  • ½ cup grated Parmesan cheese
  • salt and black pepper, to taste
  • 2 medium zucchini, cut into ½-inch thick and 3-inch long sticks
  • ½ cup flour
  • 2 large eggs, beaten
  • 2 cups marinara sauce
  • 8 oz grated mozzarella cheese
  • 4 sub rolls, cut in half lengthwise or 8 large slices hearty Italian bread
  1. Heat oven to 425F. Line two baking sheets with parchment paper. Set aside.
  2. In a shallow bowl, stir together the bread crumbs, parmesan cheese, salt, and black pepper.
  3. Working in batches, dredge the zucchini in the flour, dip into the eggs, then dredge in the in the breadcrumb mixture. Place on the parchment-lined baking sheets in a single layer.
  4. Bake for 20-22 minutes, or until golden, flipping zucchini once halfway through cooking.
  5. Place the sub rolls or bread cut-side up on a baking pan, then bake in the oven until lightly toasted, about 5 minutes. Top half of the bread slices with the zucchini, marinara sauce, and mozzarella cheese. Remove the remaining bread slices from the pan. Return to the oven and cook until cheese is melted, about another 5 minutes. Top with the reserved slices of bread and serve warm.
An Eats Well With Others Original


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4 Responses to Zucchini Parmesan Sandwiches

  1. Sues says:

    Parm all the things! Haha 🙂 I LOVE eggplant parm and feel like this sandwich is SO right up my alley. Yum!!

  2. I love love love these so much! Can’t wait to try them once all my zucchini comes in!

  3. Kate says:

    My stomach doesn’t do well with eggplant, so I really appreciate this non- chicken, non -eggplant parmesan.

  4. vivian says:

    This was a great, easy to make Saturday supper for us. Grilled some Italian sausage for those people in my family who don’t think they’ve eaten a meal unless there is meat on their plate. Thanks for a good recipe!

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