Tis the season for tons of surplus zucchini and squash. In an effort to tackle this challenge (in service of my friends’ beautiful garden) and make a quick and satisfying lunch, I developed this recipe as a riff on eggplant parmesan. Finding soft rolls is important. Be sure to eat this dish soon because the bread gets soggy quickly.

Fresh Mozzarella Zucchini Basil Sandwiches

Ingredients:

• 2 cups thinly sliced zucchini (in 1 inch by 2 inch by 1/4 inch slices)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1 8 ounce can of tomato sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• Pepper to taste
• 1/2 cup pecorino romano, grated
• 12 pieces fresh basil
• 1 cup arugula, washed and chopped
• 2 large balls of fresh mozzarella, sliced into 1/4 inch slices
• 4 soft sandwich rolls

Instructions:

1. Heat olive oil over medium-high heat in a medium frying pan.
2. Sauté zucchini in pan until soft, about 10 minutes.
3. Add garlic and basil. Continue to cook until garlic and basil are fragrant, about 5 minutes.
4. Add tomato sauce, balsamic vinegar, salt, red pepper flakes and pepper.
5. Simmer until warm and tomato sauce has reduced some.
6. Cut open rolls, so that the two pieces are still attached but the roll is mostly split.
7. On the bottom half of the bread, place three pieces of fresh mozzarella and 5 pieces of fresh basil.
8. Scatter chopped arugula on top of basil.
9. Add a generous helping of zucchini and tomato sauce.
10. Serve warm.
11. Enjoy!