Crispy Zucchini Hero

By Kay Chun

Updated Oct. 11, 2023

Crispy Zucchini Hero
Kerri Brewer for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(175)
Notes
Read community notes

Massive and tasty, this vegetarian sandwich celebrates sweet zucchini, pan-fried until golden and crispy. The veggies are tucked into one long soft roll for easy assembly, and drizzled with an oregano-spiked oil-and-vinegar dressing that seasons the sandwich with tangy zest. The zucchini can be fried up to 30 minutes ahead of time; be sure to hold the pieces on a rack set over a sheet tray to prevent steaming and to keep them crisp. For best results, build the sandwiches right before serving.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons distilled white vinegar
  • ¼teaspoon dried oregano
  • Kosher salt (such as Diamond Crystal) and pepper
  • ¼cup all-purpose flour
  • 2large eggs, beaten
  • 1½cups panko bread crumbs
  • Neutral oil (such as canola), as needed for frying
  • 2large zucchini, halved crosswise, then cut lengthwise ¼-inch-thick
  • 1loaf Italian bread (about 20 inches long), split open
  • Mayonnaise, shredded iceberg lettuce, sliced tomatoes and sliced pickles, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

848 calories; 59 grams fat; 6 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 15 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 16 grams protein; 833 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a small bowl, combine olive oil, vinegar and oregano. Season with salt and pepper; mix well.

  2. Step 2

    Place flour in a large resealable plastic bag or in a shallow bowl. Place eggs and bread crumbs in 2 separate wide shallow bowls or large plates. Season flour, eggs and bread crumbs with salt.

  3. Step 3

    Fill a 12-inch cast-iron skillet with ⅓ inch of neutral oil and heat over medium-high until an instant-read thermometer registers 325 degrees. Set a wire rack over a sheet tray.

  4. Step 4

    Meanwhile, season zucchini with salt. Add half of the zucchini to the flour, seal the bag and shake (or if using a bowl, toss) until lightly coated in the flour. Working with one piece at a time, shake off excess flour then dip in egg, coating both sides and letting excess drip off. Press into bread crumbs until well coated. Transfer to a clean plate. Repeat with the remaining zucchini.

  5. Step 5

    Add half of the breaded zucchini to the skillet; adjust the heat to hold it as close to 325 degrees as possible. Fry until zucchini is golden and just tender, about 2 minutes per side. (Zucchini will continue to cook as it rests.) Transfer to the prepared rack and season with salt. Repeat with the remaining zucchini.

  6. Step 6

    Spread mayonnaise on cut sides of bread. Place a layer of lettuce on bottom roll and drizzle over half of the oregano vinaigrette. Arrange zucchini, slightly overlapping, on the bread. Finish with tomatoes, pickles, then the remaining vinaigrette. Close the sandwich, cut into 4 equal pieces, and serve.

Ratings

4 out of 5
175 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Yehudit R

To make it Vegan, dip floured zucvhini in seasoned almond or soy milk, then in panko. Instead of regular mayonnaise, use vegan "mayonnause" or some other spread, such as tapenade or pesto

Barb

I saw a similar recipe about a month ago called a ZLT. It used thinner slices of zucchini, salted and left to sweat for a bit. I made my sandwiches with tomato, lettuce and pesto. Delish!

Katie

Yum! I added olive tapenade and chose garlic aoli instead of mayo for a little more oomph. Might try with slices of both eggplant and the zucchini next to use up my summer garden bounty.

jwally

Add some bacon and you got something here.

GNB

This was a great idea that became a soggy mess by the end of it. All the flavors were delicious, especially with fresh produce, but there were far too many wet ingredients plus the vinaigrette. The fried zucchini looked so appetizing until it got so wet in the sandwich that all the coating slipped off. We brainstormed what might make this work better and decided either keep as a BLT or serve it with all the ingredients separate on the plate and have little mini open face bites.

Vanessa

Is there a way to make this vegan?

thoughts

Tasty and easy and quick. Used Greek yoghurt and feta blend instead of mayo - use mayo next time

GalleyD

This was great! I zapped some garlic, herbs and jalepeno in the blender for an extra kick. For any soggy concerns, I find slicing, patting dry and salting zucs ahead of time work great. I let them sit out for about 45 mins.

TK

I make this gluten-free by using chickpea flour, which gives the zucchini a nutty flavor, almost like tempura, and serving on a gluten-free baguette. Yummy!

Debbie

I make this as directed, but cook the zucchini in the air fryer, and it's fabulous. After breading, lightly mist each side with oil. Preheat air fryer to 400 degrees. "Fry" for 10-12 minutes, turning halfway through.

Melissa.

Has anyone tried making this in an airfryer? Any tips please? I would love to try it but unfortunately frying with more than a tsp of oil (deep or pan) at the moment is out.

Alicia

We really enjoyed these. For those who thought it got soggy - if you put the zucchini on a rack while you cook the rest, it will stay crunchy. Not sure it needed pickles, will try without next time.

Jackie

I added grated parmesan to the breadcrumbs for some extra flavor!

The master of cooking

You can use cucumbers, if you like.

SYStrauss

Made whipped feta (equal parts plain Greek yogurt and feta with 2 tB olive oil and fresh herbs (mint is nice)- blend feta and yogurt, drizzle in olive oil . Add herbs. Used this as base for the hero. Delicious.

GNB

This was a great idea that became a soggy mess by the end of it. All the flavors were delicious, especially with fresh produce, but there were far too many wet ingredients plus the vinaigrette. The fried zucchini looked so appetizing until it got so wet in the sandwich that all the coating slipped off. We brainstormed what might make this work better and decided either keep as a BLT or serve it with all the ingredients separate on the plate and have little mini open face bites.

Jane

I'm revisiting this recipe now that I have homegrown zucchini to use up. I decided to dress the lettuce in the oil and vinegar which really helped reduce the sogginess! With the tomato and pickle separating the lettuce and zucchini, it brought all the flavor and less of the wetness.

NY

You can use ground flaxseed and water as a vegan egg substitute before breading.

jwally

Add some bacon and you got something here.

David M.

Maybe tasty, but this is a fake sandwich.

Ellen

Please include approximate weight of zucchini -what constitutes a 'large' zucchini is highly subjective and can range widely.

Tania

I had left over hotdog buns so I toasted them and sliced the zucchini narrower so they’d fit. A wonderful way to use zucchini, tomatoes, and cucumbers (for quick refrigerator pickles).

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Sandwiches

Trending on Cooking

Cooking Guides