Crispy Tempura Zucchini Hoagies with Balsamic Arugula Salad

These crispy tempura zucchini hoagies are a delicious twist on a classic Italian-style sandwich. Golden, crunchy zucchini slices are nestled in a toasted baguette and topped with rich marinara and aromatic basil paste. Every bite is a satisfying blend of textures and flavors.

On the side, a bright arugula salad with juicy tomatoes and creamy balsamic dressing balances the richness of the hoagie. This meatless meal comes together in just 20 minutes, making it perfect for busy weeknights when you crave something hearty and delicious.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Nutritional YeastView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute the demi-baguette with any crusty roll or even a ciabatta bun. Just adjust toasting time accordingly.

How do I make this recipe gluten-free?

Use a gluten-free tempura batter mix and gluten-free bread. Check that all other ingredients are certified gluten-free.

Can I prepare the zucchini ahead of time?

The fried zucchini is best enjoyed immediately for maximum crispiness. However, you can slice and salt the zucchini in advance, then pat dry and batter just before frying.