Zucchini panini (don’t you love the sound of that?) is a super quick use of the best Italian summertime ingredients. I mean really!? All the colors of the flag…tomatoes, mozzarella cheese, pesto….and of course, the star. You could use any kind of squash on hand, like thin slices of pattypan or yellow squash. To be true to the flag, though, grab some zukes from the garden for that red, white and green loyalty. If a panini press isn’t in your pantry, go the tried and true method with a cast iron skillet or grill pan.
Prep time: 5-7 minutes
Processing time: 4 minutes
2 slices cracked wheat Sourdough bread
1 tablespoon + 2 teaspoons Barbàra Extra Virgin Olive Oil
½ zucchini squash, sliced lengthwise into thin strips
1-2 slices of fresh Mozzarella cheese
¼ cup oil packed sun-dried tomatoes (remove excess oil with paper towels) OR dried tomatoes soaked in warm water to soften
1) Preheat panini maker on “high” setting.
2) Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
3) Grill zucchini on hot panini maker for about 2 minutes. Flip and repeat. When slices are softened with grill marks, remove and set aside.
4) 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.
5) 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.
6) Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
7) Serve immediately.