Sourdough gives this pressed sandwich delicious tang, but you can use ciabatta or another rustic loaf, too.
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):
sat fat g
Photo: Scott Phillips