These baked sandwiches are a vegetarian version of the Italian grinder. Save the hollowed-out pieces of bread for bread crumbs.
1 T butter or olive oil
2 medium zucchini, cubed
pinch of red pepper flakes
salt and pepper, to taste
1 c marinara sauce or tomato sauce
1-1/2 c shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split, hollowed out some
1. Preheat the oven to 350ºF. Melt butter or heat oil in a skillet over medium heat. Sauté the zucchini until browned and slightly tender. Season with red pepper flakes, salt, and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated through.
2. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.