Recipes: Zucchini Panini

• Prep Time:15
• Cook Time:5
• Serves:1

 

Tagged:
cooking guru, food channel, karen pavone, panini, zucchini, zucchini recipe,

Looking for a healthy alternative to your traditional sandwich? Look no further than our cheesy zucchini panini. Fresh, savory, and full of tasty ingredients, this panini is sure to please anyone looking to take a break from their regularly scheduled sandwich programming.

Watch the full video here.

 

Foodie Byte

Panini is actually an American take on the Italian word panino, which means "small bread roll". The main difference between a panini and a regular sandwich is that a panini is not sliced bread but cut horizontally and traditionally pressed and grilled and served warm.

Ingredients

2 slices of cracked wheat Sourdough bread
1 tablespoons + 2 Teaspoons of Barbàra Extra Virgin Olive Oil
1/2 zucchini squash, sliced lengthwise into strips
1-2 slices of fresh Mozzarella cheese
1/4 cup oil packed sun-dried tomatoes (remove excess oil with paper towels) OR dried tomatoes soaked in warm water to soften
Pesto sauce

Preparation

Preheat panini maker on “high” setting.
Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.
To assemble the panini, lay (2) slices of bread open flat on a work surface. Spread pesto sauce on the face of both slices. On one slice, layer as follows: grilled zucchini, sun-dried tomatoes, and slices of fresh mozzarella. Top with remaining slice of bread.
Lightly brush one side of the panini with 1 tablespoon olive oil. Lay face down on the hot panini maker. Brush the remaining side with 1 tablespoon olive oil and close the lid, pressing the sandwich between the hot grills.
Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
Serve immediately.

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