Zucchini, Mozz & Sun-Dried Tomato Panini

Name: Zucchini, Mozz & Sun-Dried Tomato Panini with Parsley Sauce & Italian-Seasoned Roasted Broccoli
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 1/2 tbsp Sour Cream; 12 oz Potato; 2 unit Ciabatta; 1 Zucchini; 8 oz Broccoli; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 4 tbsp Mayonnaise; 1 1/2 oz Tomato; 1/4 oz Parsley; 1 tsp Garlic Powder; 1 tsp Olive Oil, tsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Parsley Sauce & Italian-Seasoned Roasted Broccoli

By Recipe0 System

Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy herb sauce are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
12 oz Potato
2 unit Ciabatta
1 Zucchini
8 oz Broccoli
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
4 tbsp Mayonnaise
1 1/2 oz Tomato
1/4 oz Parsley
1 tsp Garlic Powder
1 tsp Olive Oil, tsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.)

Roast on top rack until browned and tender, 20-25 minutes.
2

While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.

Cut broccoli florets into bite-size pieces if necessary. Swap in broccoli for potatoes; roast 12-15 minutes. (Save potatoes for another use.)
3

Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest later), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining Italian Seasoning as you like.)

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
4

Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, and remaining garlic powder. Season with salt and pepper.
5

Spread a layer of creamy parsley sauce onto cut sides of ciabattas.

Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)
6

Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook in batches if needed.) TIP: If pan seems dry when flipping sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread browns too quickly.

Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal.

Divide between plates and serve with potato wedges on the side.

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