Chicken Sausage & Zucchini Hoagies
with Balsamic Arugula Salad
- Milk
- Wheat
- Eggs
- Soy
Crispy tempura-fried zucchini slices are tucked into a toasted baguette and topped with marinara and basil paste for a crave-worthy Italian-style hoagie. On the side, a bright salad of peppery arugula and juicy tomatoes tossed in tangy balsamic dressing balances the richness for a satisfying, meatless meal.
Ingredients
2 ounce
Arugula
9 ounce
Italian Chicken Sausage Mix
1 unit
Zucchini
1 tablespoon
Italian Seasoning
2 tablespoon
Nutritional Yeast
4 ounce
Grape Tomatoes
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2.5 ounce
Marinara Sauce
1 ounce
Basil Paste
Not included in your delivery
1.5 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and halve zucchini crosswise; cut each half lengthwise into ¼-inch-thick planks. Halve tomatoes lengthwise.
Lightly salt zucchini and let rest 2-3 minutes. Pat dry with paper towels.
In a large bowl, whisk together tempura batter mix, Italian Seasoning, garlic powder, nutritional yeast, ½ cup water (1 cup for 4 servings), a pinch of salt, and pepper. TIP: If mixture seems too thick, add more water 1 tsp at a time until it reaches a pancake-batter-like consistency.
Add zucchini and toss to coat.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated zucchini in a single layer. (TIP: Don’t overcrowd the pan! You may need to work in batches.) Cook until zucchini is golden brown and crisp, 2-3 minutes per side.
Using a slotted spoon, transfer zucchini to a paper-towel-lined plate. Season with salt to taste.
Halve and toast baguettes.
In a second large bowl, toss arugula and tomatoes with as much dressing as you like.
Spread basil paste on bottom halves of baguettes. Evenly top with fried zucchini and marinara. Close to form sandwiches.
Divide sandwiches and salad between plates. Serve.
