3 medium zucchini (about 2 pounds)
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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