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Two Halves of a Vegan Zucchini Sandwich on a Plate with Basil Leaves in the Foreground
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Panko Crusted Zucchini Lasagna Sandwiches
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Entree
Servings: 4
Author: Alissa
Ingredients
For the Tofu Ricotta
  • ½ small onion
  • 2 garlic cloves
  • ½ lb. extra firm tofu
  • juice of ½ lemon
  • 2 tbsp. unflavored soy or almond milk
  • ⅛ tsp. salt
  • dash pepper
For the Panko Crusted Zucchini
  • 1 cup panko
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1-2 tbsp. olive oil
  • 2 medium zucchini sliced into ¼ inch thick slabs or rounds
  • ⅓ cup water + 2 tbsp. ground flax seeds whisked together and allowed to sit for at least 10 minutes
For the Sandwiches
  • 4 6- inch sandwich rolls or 1 baguette cut into 4 sections and sliced open
  • 2-3 cups marinara sauce
Instructions
Make the Tofu Ricotta
  1. Place onion and garlic into food processor bowl. Process until finely chopped.
  2. Add remaining ingredients and pulse until well blended.
Prepare the Panko Crusted Zucchini
  1. Stir panko, salt and pepper together in small bowl.
  2. Coat a large skillet with olive oil and place over medium heat.
  3. Working carefully and with one piece at a time, coat top and bottom of each zucchini piece with flax mixture, followed by panko mixture.
  4. Transfer to skillet and cook until golden brown on each side, about 5 minutes per side, turning very gently between sides.
  5. Remove from skillet and transfer to a plate.
Assemble the Sandwiches
  1. Divide zucchini slices and arrange on bottom half of rolls.
  2. Top zucchini slices with ricotta, then with sauce.
Recipe Notes

While flax seeds work as a great egg substitute, they don't bind quite as well as eggs. Handle your zucchini carefully during frying, and do it in batches if necessary, to avoid the panko coating flaking off.