This grilled zucchini parmesan sandwich takes the best of summer produce and turns it into a hearty, satisfying meal. Slices of zucchini are grilled until tender and smoky, then layered with rich marinara, gooey mozzarella, and salty parmesan on crusty bread that gets toasted to perfection. It’s a straightforward recipe that works for a quick weeknight dinner or a casual weekend lunch, and it uses one skillet or grill for most of the cooking.
Ingredients
- 2 medium zucchini (about 1 lb / 450 g total), sliced lengthwise into 1/4-inch (6 mm) thick planks
- 1 tablespoon olive oil, plus more for brushing the bread
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 thick slices crusty bread (ciabatta, sourdough, or Italian loaf), about 1 inch (2.5 cm) thick
- 1 cup (240 ml) marinara sauce, store-bought or homemade
- 4 oz (115 g) fresh mozzarella, thinly sliced
- 1/2 cup (50 g) grated parmesan cheese
- 1/4 cup (10 g) fresh basil leaves, roughly torn
Instructions
- Preheat a grill pan, outdoor grill, or large skillet over medium-high heat. If using an outdoor grill, oil the grates lightly.
- In a medium bowl, toss the zucchini planks with the 1 tablespoon olive oil, salt, pepper, and garlic powder until evenly coated.
- Place the zucchini on the hot grill or pan in a single layer. Cook for 3–4 minutes per side, until grill marks appear and the zucchini is tender but still holds its shape. Transfer to a plate and set aside.
- While the zucchini cooks, brush both sides of each bread slice lightly with olive oil.
- Place the bread on the grill or pan and toast for 1–2 minutes per side, until golden and crisp. Remove and set aside.
- Reduce the heat to medium. Spread about 2 tablespoons of marinara sauce on the inside of each of the 4 bread slices.
- On two of the bread slices, layer half of the grilled zucchini, then half of the mozzarella slices, then half of the parmesan. Repeat with the remaining two slices to make two sandwiches.
- Return the assembled open-faced sandwiches to the grill or pan, cover with a lid or foil, and cook for 2–3 minutes, until the cheese is melted and bubbly.
- Remove from heat, sprinkle with torn basil, and close the sandwiches with the remaining bread slices. Press gently, slice in half, and serve hot.
Tips
- Don’t skip salting the zucchini: If your zucchini is very watery, sprinkle the cut planks with salt and let them sit for 10 minutes, then pat dry before grilling. This prevents the sandwich from getting soggy.
- Use a hot pan: A medium-high heat gives the zucchini nice char and cooks it quickly without turning it to mush. If the pan is too cool, the zucchini will steam instead of grill.
- Bread matters: Choose a sturdy, crusty bread that can hold up to the moist filling. Soft sandwich bread will fall apart. Ciabatta or sourdough work best.
- Make it ahead: You can grill the zucchini and toast the bread up to a day in advance. Store them separately in the fridge and assemble when ready to eat, adding a few extra minutes to the final melt.
Serving Suggestions
Serve these sandwiches with a simple green salad dressed with lemon and olive oil, or a bowl of tomato soup for dipping. They also pair well with grilled corn on the cob or a side of roasted potatoes. For a heartier meal, add a handful of arugula to the sandwich before closing it for a peppery bite.
Variations
- Add protein: Layer in slices of grilled chicken, turkey, or prosciutto before adding the cheese.
- Swap the cheese: Use provolone, fontina, or smoked gouda instead of mozzarella for a different flavor profile.
- Make it vegan: Use a dairy-free mozzarella alternative and omit the parmesan, or use a vegan parmesan substitute.
- Add vegetables: Grill sliced red onion, bell pepper, or eggplant alongside the zucchini and layer them in.
- Pesto version: Spread a thin layer of pesto on the bread instead of marinara for a fresh, herby twist.
Storage and Reheating
Assembled sandwiches are best eaten immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwich in a skillet over medium-low heat for 3–4 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes, until the cheese is melted and the bread is crisp again. Avoid the microwave, as it will make the bread soggy. If you have leftover grilled zucchini and toasted bread separately, they will keep in the fridge for up to 3 days.
Frequently Asked Questions
Can I use a regular skillet instead of a grill pan? Yes, a large nonstick or cast-iron skillet works perfectly. You won’t get grill marks, but the flavor will be just as good. Just make sure the pan is hot before adding the zucchini.
Do I need to peel the zucchini? No, leave the skin on. It holds the slices together during grilling and adds color and texture. Just wash the zucchini well before slicing.
Can I make this sandwich in the oven instead? Yes. Roast the zucchini on a baking sheet at 425°F (220°C) for 15–20 minutes, flipping once, then assemble the sandwiches and bake at 375°F (190°C) for 5–7 minutes until the cheese melts.
What if I don’t have fresh mozzarella? Shredded mozzarella from a bag works fine. Use about 1 cup (120 g) and distribute it evenly over the sandwiches.
Can I freeze these sandwiches? It’s not recommended. The zucchini releases water when thawed, making the bread soggy. If you must, freeze the grilled zucchini alone and assemble fresh sandwiches later.
How do I keep the sandwiches from getting soggy? Make sure the zucchini is well-drained and grilled until just tender, not overcooked. Also, toast the bread thoroughly so it forms a barrier against the sauce and zucchini juices.