For me there is always room for a cheesy gooey sandwich any time of day, and this one has a bit of a summer twist, and our lovely summer squash here are roasted, but could easily be done on the grill instead.
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Summer Squash Parmigiana Sandwich
- Total Time: 30 minutes
- Yield: Serves 1
Description
A lighter take on a classic! Summer squash replaces eggplant in this simple, satisfying sandwich.
Ingredients
- 1 Chayote, 1/4 inch sliced
- 2 medium zucchini, 1/4 inch sliced
- A pinch of pepper, ground
- A pinch of sea salt, ground
- 1 clove garlic, minced
- Olive oil for drizzle
- 2 tbsp Parmigiano-Reggiano, grated
- 4 tbsp or so, quatro formatio
- (or equal amount of grated provolone or mozzarella)
- 2 tbsp marinara or seasoned tomato sauce
- 1 6″ roll, or equivalent
- 2 tsp butter, softened
- 1/2 clove garlic, minced
- A pinch of salt if desired
Instructions
- Place sliced squash onto a large baking sheet prepared with parchment
- paper, or onto a non-stick surfaced baking sheet.
- Season sliced squash with a bit of salt and pepper, the minced garlic. Rub
- seasonings onto squash slices evenly. Now drizzle on a bit of olive oil.
- Roast sliced and seasoned squash in a pre-heated oven at 375 degrees,
- for about 15-20 minutes or so depending on thickness, until just softened.
- Once the squash are ready, remove from the oven, and arrange the layered
- squash slices now into a layered pile Placing 2-3 slices on top of each other
- to make a sandwich sized pile…
- Now you will want to sprinkle on the Parmigiano-Reggiano, then add
- the tomato based sauce of choice. Top with grated quatro formatio,
- or grated cheese of choice. Return to oven and bake until cheese
- is melted, about 3 minutes or so.
- Now to prepare the toast by adding minced garlic to butter, add
- a sprinkle of sea salt into a small bowl and mix until incorporated.
- Brush each side of bread with garlic butter mixture and place in oven
- or toaster oven for a few minutes until just browned.
- Top prepared bread with prepared squash parmigiana and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
Frequently Asked Questions
What is a summer squash parmigiana?
Here, sliced squash is simply seasoned and roasted — not breaded or fried like a traditional eggplant parmigiana — then layered with Parmigiano-Reggiano, tomato sauce, and grated cheese, and served as a sandwich filling.
What type of bread works best for this sandwich?
A sturdy Italian roll or ciabatta holds up well to the saucy filling. Avoid soft sandwich bread, which turns soggy quickly.
Can I bake the squash instead of frying it?
Yes — the squash here is roasted, not fried. Place the seasoned, unbreaded slices on a parchment-lined or non-stick baking sheet and roast at 375°F for about 15-20 minutes, until just softened.
Which squash works best in this recipe?
Yellow summer squash and zucchini both work. Choose firm, medium-sized squash for the best texture after cooking.
How do I prevent the coating from falling off?
Rub the seasoning and a bit of olive oil evenly over the squash slices before roasting — since there’s no coating here to fall off, this just helps everything cling to the squash in the oven.
If You Liked This Recipe, You’ll Love These
- Summer Fresh Apricot Salsa
- Capri Summer Pasta Salad
- Kisir – Turkish Bulgur Salad
- Chocolate Butternut Squash Smoothie
grilled mine instead of roasting and it was STILL so gooey