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Grilled Zucchini Panini


Serves 4

  • by Judith Fertig from Fine Cooking
    Issue 124

Sourdough gives this pressed sandwich delicious tang, but you can use ciabatta or another rustic loaf, too.

  • 2 large zucchini, trimmed and sliced lengthwise into 6 to 8 1/4-inch-thick slices (12 to 16 slices total)
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup whole-milk ricotta
  • 1 tsp. finely grated lemon zest
  • 8 1/2-inch-thick slices sourdough bread

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper.

Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.

In a small bowl, mix the ricotta, lemon zest, 3/4 tsp. pepper, and 1/2 tsp. salt. Spread 4 slices of bread with the ricotta mixture, top each with 3 to 4 slices of the grilled zucchini, and sprinkle with salt and pepper. Top with 4 more slices of the bread.

Brush both sides of the sandwiches with oil and grill in a hot panini press until crisp and golden-brown, about 4 minutes. (Alternatively, cook in a 12-inch heavy-duty skillet over medium-high heat for 2 to 3 minutes on each side.)

nutrition information (per serving):
Calories (kcal): 520; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 6; Protein (g): 22; Monounsaturated Fat (g): 6; Carbohydrates (g): 76; Polyunsaturated Fat (g): 2; Sodium (mg): 1130; Cholesterol (mg): 30; Fiber (g): 4;

Photo: Scott Phillips



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