Grilled Zucchini Panini

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