Preheat panini maker on “high” setting.
Wash the Zucchini (1/2) and slice half lengthwise into 3 or 4 slices.
Brush slices lightly with Extra-Virgin Olive Oil (1 tablespoon).
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 Cracked Wheat Sourdough Bread (2 slice) out on the work surface. Spread Basil Pesto (to taste) on the face of both slices.
Drain the Sun-Dried Tomatoes in Olive Oil (1/4 cup) on a piece of paper towel. On one slice, layer as follows: grilled zucchini, sun-dried tomatoes and slices of Mozzarella Cheese (2).
Lightly brush one side of the panini with half of barbàra Extra-Virgin Olive Oil (2 tablespoon). Lay face down on the hot panini maker. Brush the other side with olive oil and close the lid.
Cook for about 3 to 4 minutes until the cheese melts and the sandwich is golden brown.