Support Salvation Army Wildfire Relief

Grilled Zucchini Panini

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

File photo

Grilled Zucchini Panini

Ingredients:

  • 1 medium zucchini cut into 6 slices
  • 4 teaspoons extra-virgin olive oil, divided
    • 1 garlic clove, minced
    •  2 teaspoons balsamic vinegar
    • 1/8 teaspoon kosher salt
    • 1/8 teaspoon black pepper
    • 8 oz. ciabatta or sourdough loaf, sliced into 8 slices
    • 1 medium tomato, thinly sliced
    • 6 ounces provolone, thinly sliced

Preparation:

  • Heat a large grill pan or outdoor grill over medium-high heat
  • Place zucchini in a shallow dish
  • Add 2 teaspoons oil and garlic; toss to coat
  • Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear
  • Cut each zucchini piece in half crosswise
  • Return zucchini to shallow dish
  • Drizzle with vinegar
  • Sprinkle with salt and black pepper
  • Brush top of bread slices with the remaining 2 teaspoons oil
  • Top evenly with zucchini, tomatoes, and provolone
  • Heat the sandwiches on grill pan or panini press until warm

Calories: 343
Fat: 16.8g
Saturated fat: 6.6g
Monounsaturated fat: 8g
Polyunsaturated fat: 1.3g
Protein: 15.4g
Carbohydrate: 35.3g
Fiber: 2g
Cholesterol: 33.6mg
Iron: 2.3mg
Sodium: 722mg
Calcium: 229mg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s