Fried Zucchini & Mozzarella Sandwiches with Carrot Fries & Guacamole

Fried Zucchini & Mozzarella Sandwiches

with Carrot Fries & Guacamole

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This vegetable sandwich is elevated by breading zucchini pieces and lightly frying them until delightfully golden and crispy—all layered together with creamy guacamole and melty mozzarella cheese. To tie it all together, we’re serving some of the guacamole on the side as a delightfully rich dipper for roasted carrot fries.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Fried Zucchini & Mozzarella Sandwiches with Carrot Fries & Guacamole
Title
  • 1 Pasture-Raised Egg
  • 2 Small Baguettes
  • 1 Zucchini
  • ¾ lb Carrots
  • 2 Tbsps All-Purpose Flour
  • 1¼ cups Panko Breadcrumbs
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 2 Tbsps Mayonnaise
  • 4 oz Fresh Mozzarella Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
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Prepare & make the carrot fries:
1 Prepare & make the carrot fries:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and a pinch of the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer to the reserved bowl. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini on an angle into 1/2-inch pieces. Halve the baguettes. Thinly slice the cheese. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and guacamole; season with salt and pepper. 

Bread the zucchini:
3 Bread the zucchini:

On a large plate, combine the flour and remaining spice blend; season with salt and pepper. Place the breadcrumbs on a separate large plate; season with salt and pepper. Crack the egg into a bowl; add 1 tablespoon of water. Season with salt and pepper and beat until smooth. Season the zucchini pieces on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned zucchini in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate. 

Fry the zucchini:
4 Fry the zucchini:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded zucchini in an even layer. Cook 3 to 5 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt. 

Finish & serve your dish:
5 Finish & serve your dish:

Place the halved baguettes, cut side up, on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top with the sliced cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and the cheese is melted. Assemble the sandwiches using the toasted baguettes, half the creamy guacamole, fried zucchini (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the sandwiches to be. Serve the sandwiches with the carrot fries and remaining creamy guacamole on the side. Enjoy! 

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Fried Zucchini & Mozzarella Sandwiches

Prepare & make the carrot fries:
1 Prepare & make the carrot fries:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and a pinch of the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer to the reserved bowl. 

2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini on an angle into 1/2-inch pieces. Halve the baguettes. Thinly slice the cheese. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the mayonnaise and guacamole; season with salt and pepper. 

Prepare the remaining ingredients:
Bread the zucchini:
3 Bread the zucchini:

On a large plate, combine the flour and remaining spice blend; season with salt and pepper. Place the breadcrumbs on a separate large plate; season with salt and pepper. Crack the egg into a bowl; add 1 tablespoon of water. Season with salt and pepper and beat until smooth. Season the zucchini pieces on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned zucchini in the seasoned flour (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate. 

4 Fry the zucchini:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded zucchini in an even layer. Cook 3 to 5 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt. 

Fry the zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

Place the halved baguettes, cut side up, on the reserved sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top with the sliced cheese. Toast in the oven 4 to 6 minutes, or until lightly browned and the cheese is melted. Assemble the sandwiches using the toasted baguettes, half the creamy guacamole, fried zucchini (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the sandwiches to be. Serve the sandwiches with the carrot fries and remaining creamy guacamole on the side. Enjoy! 

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