Squash is one of summer’s most plentiful veggie crops. Anyone who grows this prolific garden favorite knows a couple of plants can produce enough to feed an emerging country!
The vendor booths at my local farmers market have baskets and bins brimming with different varieties of squash. The bright displays invite contemplation. Shall I bring home yellow and green striped zucchini tipped with sturdy blossoms to stuff with goat cheese, or the squat variegated patty pan for a simple gratin?
The booming harvest demands creativity in the kitchen, and I think this inspired recipe for Zucchini Panini is the perfect tribute. We featured this savory Italian-inspired sando on Season 3 of the Cooking Guru video recipe series (produced by Food Guru), and it has become a family favorite. Even my kids, who are less than enthusiastic squash eaters, love it!
Loaded with grilled zucchini, sun-dried tomatoes, fresh mozzarella and basil, sandwiched between slices of cracked wheat sourdough, it’s a satisfying lunch or dinner entrée that pleases vegetarians and omnivores alike. Pair it with a simple field green salad for a meal that’s ready in no time.
Enjoy this video recipe!
Printable Recipe: ZUCCHINI PANINI
Serves: 1 Prep and cooking time: 20 minutes
2 slices of cracked wheat Sourdough bread
1 tablespoons + 2 teaspoons 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
Pre-heat panini grill 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 soft 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.
Look at all those beautiful squash.Nothing could be tastier than the panini you made. Looks so delicious.
Thanks Jovina! I think I’ll have to try this using your cracked wheat sourdough recipe.
WOW another great post. That looks great. We’ll head to Farmers Market and try it this week! Thanks Karen!
It’s so simple to make, and delivers big on taste. Let me know what you think 🙂
It is Veggilious!
It most certainly is! This would make a great Meatless Monday meal for lunch or dinner.
That’s very poetic and looks super delicious!
It’s a delicious option for using this summer staple Karen (in addition to fermenting squash in your KrautSource) 😉