Italian Baked Zucchini Sandwich

Italian Baked Zucchini Sandwich

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  • 4 C zucchini, sliced
  • 1 C seasoned bread crumbs
  • 2 eggs, beaten (for dipping squash)
  • vegetable oil to fry
  • 1 ½ C caramelized onion
  • 1 can crescent rolls
  • ¼ lb. genoa salami
  • 4 slices gruyere cheese
  • ½ lb. hot Capicola ham (prosciutto)
  • 4 slices pepper jack cheese
  • ½ C shredded parmesan cheese
  • 4 eggs, beaten


  1. Dip zucchini in eggs and bread crumbs; fry in hot oil until brown and crispy on both sides; drain on a paper towel; set aside.
  2. In a frying pan on low and slow heat place onions in oil and cook until golden brown and soft. Remove from pan set aside to cool.
  3. Preheat oven to 350° F. Spray a 9×9-inch baking pan with cooking spray.
  4. Unroll crescent dough; pat half of dough in the bottom of pan. Layer the ingredients; ½ of salami, ½ of zucchini, ½ of gruyere cheese, ½ of onion, ½ of Capicola ham, ½ of pepper jack cheese, ½ of parmesan cheese. Pour half 4 beaten eggs over this. Starting with salami again – repeat layers ending with pepper jack cheese. Top with other half of crescent dough; pour the rest of beaten eggs over dough; sprinkle on the rest of the parmesan cheese. Top with foil that has been sprayed with cooking spray to prevent the cheese from sticking.
  5. Bake 30-35 minutes. Remove foil and bake 5 more minutes. Cool in pan 10-15 minutes before cutting into squares. This can be served hot or cold or my favorite way at room temperature. Yummy!

Cooks Note

I always double this recipe for 2 pans, as one pan is never enough!
Italian Baked Zucchini Sandwich
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