Fried Zucchini Sandwich

A sandwich that uses some of the last vegetables of summer




2 beaten eggs

¼ cup white wine or nonalcoholic wine

½ cup flour

1 teaspoon lemon pepper

1 peeled zucchini cut in half sliced into thin strips

½ cup olive

4 large Portobello caps cleaned

4 thin slices of red onions

4 slices of provolone cheese


4 large toasted onion rolls split and toasted

Nutritional information

No nutrition information available


Preheat oven to 350

Place egg and white wine shallow dish, whisk.

In second shallow dish mix flour and lemon pepper.

In heavy skillet heat olive oil over medium heat.

Dip zucchini into egg mixture and then into flour mixture, fry zucchini in batches drain on paper towels, do the same with the mushroom caps.

Put mayonnaise on the bottom slice of the bun place four pieces of zucchini and one mushroom cap on each bun add a slice of onion a slice of provolone cheese put mayonnaise on top slice of bun place it on top of the sandwich.

Put sandwiches on cookie sheet place in oven for ten minutes or until the cheese has melted.

Serves 4