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Zucchini Panini
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Recipe

6 INGREDIENTS • 9 STEPS • 20MINS

Zucchini Panini

4.5
2 ratings
A tasty veggie dish. Simple, easy and ready to go!
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Zucchini Panini
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A tasty veggie dish. Simple, easy and ready to go!
20MINS
Total Time
$3.45
Cost Per Serving
Ingredients
Servings
1
US / Metric
Cracked Wheat Sourdough Bread
2 slices
Cracked Wheat Sourdough Bread
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Sun-Dried Tomatoes in Olive Oil
1/4 cup
Sun-Dried Tomatoes in Olive Oil
Basil Pesto
to taste
Basil Pesto
Nutrition Per Serving
VIEW ALL
Calories
1458
Fat
106.8 g
Protein
67.9 g
Carbs
62.2 g
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Zucchini Panini
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Food Guru
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Cooking InstructionsHide images
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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Tags
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American
Grill
Lunch
Shellfish-Free
Vegetarian
Sandwiches & Wraps
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