Courgette and mozzarella toasties

    25 min

    I made this up one day out of things I had on hand, and it turned out to be one of my favourite sandwiches ever. Sauteed courgette pieces are coated with a zesty pasta sauce and topped with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.

    525 people made this

    Serves: 4 

    • 1 knob butter
    • 2 medium courgettes, cubed
    • 1 pinch red chilli flakes
    • salt and pepper to taste
    • 250ml shop-bought pasta sauce
    • 170g grated mozzarella cheese
    • 4 individual ciabattas or baps, split

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Melt butter in a frying pan over medium heat. Fry the courgette in butter until browned and slightly tender. Season with red chilli flakes, salt and pepper, and stir in the pasta sauce. Cook and stir until sauce is heated.
    3. Spoon a generous amount of the courgette mixture into each ciabatta or bap. Top with a handful of grated mozzarella. Close the sandwiches, and wrap individually in aluminium foil.
    4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

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    Reviews & ratings
    Average global rating:

    Reviews in English (422)


    Yum! Be sure to put 1/2 the cheese on the roll 1st (under the zucchini mixture), then the rest of the cheese on top of the zucchini mixture. It prevents the bread from getting soggy. Wonderful recipe! It got the picky SO to eat a veggie that isn't our favorite! I think this would be a hit with most kids, too.  -  18 Feb 2007  (Review from Allrecipes US | Canada)


    Here's what I did, sauteed the zucchini (I quartered my 3/4 inch thick circle slices) in olive oil and sprinkled with seasoning salt. I then used pizza sauce instead of marinara since we had it on hand. After heating this all up I just tossed in the shredded mozzarella and cooked it all together then put it on my toasted hoagie rolls. I added an extra sprinkle of mozzarella because I love cheese. It was so delicious! If you toast the rolls first then just melt the cheese in with your zucchini it will not make your rolls soggy and it is also quicker to throw together. This is one of my new favorite recipes! It is so versatile! The next day I had some extra yellow summer squash and used it in place of the zucchini and had an equally delicious grinder. I'm sure you could use eggplant too, and maybe even add some olives and feta cheese. The possibilities are endless but the base recipe it great as is!  -  19 Jul 2006  (Review from Allrecipes US | Canada)


    Fabulous is right!!!! I just finished eating these for dinner and had to run upstairs immediately to give them the 5 stars they deserve. I used olive oil instead of butter, and added a red pepper cut into bite size pieces and a chopped onion, plus some garlic powder and italian seasonings. YUMMY. Meat-eating boyfriend loved too! Thanks for a great healthy recipe!!!  -  24 Aug 2004  (Review from Allrecipes US | Canada)