Zucchini Panini
Ingredients:
2 slices of cracked wheat Sourdough bread
1 Tablespoon + 2 Teaspoons of Barbara Extra Virgin Olive Oil
½ zucchini squash, sliced lengthwise into 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
Pesto sauce
Directions:
- Preheat panini maker on “high” setting.
- Wash the zucchini squash & slice in half. Slice half lengthwise into 3 or 4 slices. Brush slices lightly with olive oil.
- 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 (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.
- 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
- Cook for about 3- 4 minutes until the cheese melts and the sandwich is golden brown.
- Serve immediately.
Prep and cooking time: 20 minutes
Serves 1
These recipes are a part of the Cooking Guru web-series that is produced by Food Guru.