Zucchini Parmesan Subs with Tomatoes and Basil

Ingredients

• 3 medium zucchini (about 2 pounds)
• Kosher salt
• 1 1/2 pounds mixed shapes and sizes tomatoes
• 1/4 cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 2 cloves garlic, smashed into a paste
• About 12 fresh basil leaves
• Freshly ground black pepper
• 2 cups panko (Japanese breadcrumbs)
• 1/4 cup grated Parmesan
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh oregano
• All-purpose flour, for dredging
• 2 tablespoons whole milk
• 3 large eggs, beaten
• Oil, for deep frying (we love a mix of pure olive oil and corn oil)
• Four 7 to 8 inch-long hoagie rolls or baguettes, split
• 20 thin slices provolone cheese (about 11 ounces)

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