Meatball-less Sub Sandwiches {Recipe} and $100 Cooking.com Gift Card Giveaway!

**This Giveaway has closed!  The winner is #115 Nancy!

Today I wanted to share a fun recipe makeover that my family has been enjoying this summer thanks to our amazing garden...man, I'm loving our garden this summer it's been producing like crazy.  It's a meatball sub sandwich makeover if you will.  I have been really trying to add more veggies to our meals, if you've ever looked at the USDA's new meal guidelines you will see that half of your plate should be made up of fruits and veggies!  Seriously!!  So in making over this recipe, I took out the meatballs and replaced them with a few of our giant zucchini and summer squash bumper crop which I chopped, sautéed and then simmered in some lovely marinara sauce to keep the flavor the same.  The beauty of this recipe re-do is that zucchini and summer squash are fairly neutral veggies in taste, they just take on the flavor of the sauce so it's a fairly easy switch to make and one my kids loved but who doesn't love a messy marinara-filled sandwich!  

Are you ready to eat more veggies in your meals?  Give this recipe a whirl and you can definitely add a few extra servings of vegetables and no one will be the wiser on taste!

Meatball-less Subs

1 large summer squash

2 medium size zucchini

2 tbsp Country Crock® Spread

3 cloves garlic, minces

salt and pepper

1 jar marinara sauce

6 crusty bread rolls

6 slices provolone cheese

Wash and dry summer squash and zucchini.  Leaving skins on, chop and set aside.  Heat a large skillet over medium heat and add 2 tbsp of Country Crock Spread.  Swirl around pan until completely melted and skillet is coated.  Add in chopped zucchini and summer squash and sauté for about 5 minutes.  Mince garlic and add to skillet along with salt and pepper to taste.  Sauté for another 10-15 minutes or until the veggies are softened and deep in color.  Stir in marinara sauce and cook until heated through.  Split bread rolls in half and toast in the oven at 250 degrees for 10 minutes.  Once rolls are toasted, top with a generous portion of veggies and a slice of provolone cheese.  Heat in the oven for another 5 minutes.  Serve warm and enjoy!

First wash and dry your summer squash and zucchini.  Just look at the size of that summer squash!  It's a good 10 inches long...crazy insane!

Now grab your Country Crock Spread...we'll be sautéing in this today!

Heat your skillet over medium heat and add in two tablespoons of Country Crock Spread.  Let it melt and then swirl it around until the skillet is well coated.   

Then add in your chopped zucchini and summer squash and sauté for about 5 minutes.

Then grab 3 cloves of garlic and mince those babies up!

Add the garlic and some salt and pepper to taste and sauté for another 10-15 minutes...

Your veggies should look like this now...all deep in color and soft not raw/crunchy.  

Grab your marinara...I like this one!  Organic and very tasty to boot!

Pour your marinara over the veggies and cook until heated through or about another 5 minutes or so.  

 While your waiting, slice open your rolls and toast in the oven at 250 degrees for about 10 minutes.

Ladle nice big heaps of veggies over your toasted rolls....

Place a slice of provolone cheese on top and bake for an additional 5 minutes or until the cheese is nice and melty.  

Then plate 'em up...watch out this could get messy!

Mmm...Enjoy!

Now I'm going to encourage you to try the recipe and post a comment letting me know you did or plan to do so. Each comment posted will be an automatic entry into a random drawing for a chance to win $100 Cooking.com gift card toward the purchase of the any cooking utensils your heart desires...awesome!

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This giveaway is open to US Residents age 18 or older.


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XOXO,