Zucchini Panini

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 slices

Cracked Wheat Sourdough Bread

3 Tbsp

Extra-Virgin Olive Oil

1/2

Zucchini

2

Mozzarella Cheese

1/4 cup

Sun-Dried Tomatoes in Olive Oil

to taste

Basil Pesto

Cooking Instructions

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Step 1

Preheat panini maker on “high” setting.

Step 2

Wash the Zucchini (1/2) and slice half lengthwise into 3 or 4 slices.

Step 3

Brush slices lightly with Extra-Virgin Olive Oil (1 Tbsp) .

Step 4

Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.

Step 5

To assemble the panini, lay Cracked Wheat Sourdough Bread (2 slices) out on the work surface. Spread Basil Pesto (to taste) on the face of both slices.

Step 6

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) .

Step 7

Lightly brush one side of the panini with half of barbàra Extra-Virgin Olive Oil (2 Tbsp) . Lay face down on the hot panini maker. Brush the other side with olive oil and close the lid.

Step 8

Cook for about 3 to 4 minutes until the cheese melts and the sandwich is golden brown.

Step 9

Serve immediately.