Zucchini Parmesan Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked zucchini layered with melted cheese, marinara, and basil, served between bread. A hearty vegetarian sandwich that's crispy outside and tender within, perfect for lunch or casual dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium zucchini
- 1 egg
- 3 tablespoons milk
- 3/4 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- Oil mister or cooking spray
- 1 baguette or loaf of Italian bread (cut in half, then sliced lengthwise)
- 4-6 slices mozzarella cheese
- 1 cup marinara sauce (room temperature or warmed)
- 1/3 cup roughly chopped fresh basil
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1101mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 348mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.