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RECIPE
6 INGREDIENTS9 STEPS20min

Zucchini Panini

4.5
2 Ratings
A tasty veggie dish. Simple, easy and ready to go!
Zucchini Panini Recipe | SideChef
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A tasty veggie dish. Simple, easy and ready to go!
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20min
Total Time
$3.45
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1
2 slices
Cracked Wheat Sourdough Bread
3 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Sun-Dried Tomatoes in Olive Oil
to taste
Basil Pesto
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Nutrition Per Serving

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CALORIES
1458
FAT
106.8 g
PROTEIN
67.9 g
CARBS
62.2 g

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.
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Nutrition Per Serving
Calories
1458
% Daily Value*
Fat
106.8 g
137%
Saturated Fat
42.0 g
210%
Trans Fat
0.0 g
--
Cholesterol
200.0 mg
67%
Carbohydrates
62.2 g
23%
Fiber
7.6 g
27%
Sugars
6.4 g
--
Protein
67.9 g
136%
Sodium
1830.1 mg
80%
Vitamin D
1.0 µg
5%
Calcium
1330.2 mg
102%
Iron
3.5 mg
19%
Potassium
445.8 mg
9%
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