Teenie Weenie Zucchini Panini
A delicious spin on a popular meal subscription recipe, this grilled zucchini panini is layers of provolone cheese, sun-dried tomatoes, a ricotta and parmesan spread, grilled zucchini, and sourdough bread pressed flat and grilled to a golden brown.
This is my version of the popular HelloFresh® recipe, switching up a few ingredients to make it a bit healthier, along with a zucchini trick to cut prep time!
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Recommended Equipment
I used an indoor grill to make my sandwiches, only because I couldn’t find my grill pan. I recommend using a grill pan on the stovetop, like the one below, because you can use it for more than making sandwiches. You can also use a panini press if you have one.
Nonstick Grill Pan for Stovetop
Perfect for grilling meat, vegetables, sandwiches and more. Right on your stovetop!
Other Kitchen Equipment You Need
- knife & cutting board
- measuring cups & spoons
- small bowl
- spatula
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Ingredients & Swaps
Here is the list of ingredients I used to make this zucchini and sun-dried tomato panini, but there are lots of substitutions you can make to customize it to your liking. See below!
- 2 small zucchinis – look for “teenie weenie” zucchinis about the size of a slice of bread. They just need a few cuts and they’re ready for the grill and fit perfectly on the panini!
- Butter – I suggest unsalted
- Ricotta cheese – either whole milk or part skim
- Parmesan cheese – grated or shredded
- Italian seasoning
- Garlic powder
- Onion powder
- Sourdough bread – my preference, but other breads work so choose your favorite
- Fresh oregano – if you can’t find fresh, then omit
- Sun-dried tomatoes – I suggest ones not packed in oil or water. Roasted red pepper slices are also delicious on this sandwich.
- Pomegranate molasses – I use this, but a bit of balsamic vinegar is delicious too
- Provolone cheese – Havarti and Gouda are great alternatives
How to Make Grilled Zucchini Panini
Here are the general steps to make this zucchini and sun-dried tomato panini, but see the recipe card below for more detailed instructions.
Step 1 Slice each zucchini into 3 or 4 lengthwise strips. Melt a little butter on the grill and grill the zucchini strips until soft, turning every few minutes.
Step 2 While the zucchini cooks, blend together the ricotta, parmesan, and seasonings in a small bowl.
Step 3 Once the zucchini is grilled, layer the provolone, zucchini, ricotta mixture, sun-dried tomatoes and pomegranate molasses on the sourdough bread.
Step 4 Grill the paninis on a grill pan or panini press until golden brown and the cheese is melted.
Teenie Weenie Zucchini Panini
A delicious spin on a popular meal subscription recipe, this grilled zucchini panini is layers of provolone cheese, sun-dried tomatoes, a ricotta and parmesan spread, grilled zucchini, and sourdough bread pressed flat and grilled to a golden brown.
Ingredients
- 2 small zucchini, 5-6" each
- 2 tsp butter
- 1/4 cup ricotta cheese
- 1/4 cup shredded parmesan cheese
- 1 TBSP Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 slices sourdough bread
- 1 TBSP fresh oregano, chopped
- 1/4 cup sun-dried tomatoes
- 1 tsp pomegranate molasses
- 4 slices provolone cheese
Instructions
1. Preheat a grill pan or large skillet on medium high. Trim the ends, then slice each zucchini lengthwise into 4 slices. Smear 1/2 tsp butter on the hot grill pan then lay the zucchini strips in the pan. Grill the zucchini until just soft, turning every few minutes.
2. While the zucchini is grilling, mix the following together in a small bowl: ricotta, parmesan, Italian seasoning, garlic powder, and onion powder.
3. Once the zucchini is grilled, assemble the sandwich: on each of two slices of bread lay a slice of provolone, half of the grilled zucchini, half the ricotta mixture, half the chopped oregano, half the sun-dried tomatoes, and another slice of provolone. Drizzle each with half the pomegranate molasses, then top with the remaining slices of bread.
4. Using either a panini press or a grill pan on the stovetop, melt half of the remaining butter on medium. Lay both sandwiches in the pan or panini press (or grill one at a time) and press down with a spatula to gently flatten the sandwich. Grill until the bread begins to brown and the bottom provolone slice begins to melt.
5. Remove the sandwich from the pan and melt the remaining butter. Flip the sandwich over and grill the other side until the cheese is melted. Slice and serve!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 619Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 1261mgCarbohydrates: 80gFiber: 6gSugar: 11gProtein: 31g
Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.
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