Zucchini Parmesan Subs With Tomatoes And Basil Recipes

Steps:

• Cut the zucchini in half crosswise and then into 1/4 to 1/2-inch thick slices. If the center slice is very seedy, discard it. Arrange the slices on a paper towel-lined pan and sprinkle with 1 tablespoon salt, turning so you get both sides. Cover with another paper towel and set aside about 1 hour, letting the excess liquid weep from the zucchini.
• Meanwhile, dice, halve or chunk the tomatoes, depending on their size and your whim. Put in a bowl with the olive oil, vinegar and garlic. Tear the basil into pieces and add to the bowl. Season well with salt and pepper. Set aside to marinate.
• Mix together the panko, Parmesan, thyme and oregano and season with 1 tablespoon salt and some pepper in a broad, flat bowl or pan. Put the flour in a lipped plate or bowl. In a third bowl, whisk the milk and eggs together. (Have a bowl of water for dipping your fingers to keep them clean while breading.)
• Blot the zucchini very dry with paper towels. Dredge the zucchini slices in the flour, then dip in the egg and then dredge in the breadcrumb mixture, turning as needed to coat completely. Shake off excess breading and transfer to a baking sheet. Pour about 3/4-inch oil in a medium straight-sided skillet; heat over medium heat until it registers 365 degrees F on a deep-frying thermometer. Working in batches, fry the zucchini slices, turning once, until golden brown, 3 to 5 minutes. Transfer to a paper towels and season with salt. (The zucchini can be fried up to 2 hours before serving.)
• Preheat the broiler. Arrange the rolls, split-side up, on a baking sheet and drizzle some of the juice from the tomatoes over the bread. Cover the bottom roll with the zucchini and top with the provolone, then toast under the broiler to melt. Add the tomatoes and cover with the roll tops. Slice and serve.

Steps:

• Heat oil in heavy medium nonstick skillet. Add zucchini, 1 tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Sprinkle with remaining basil.

Steps:

• In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.