Zucchini, Mozz & Sun-Dried Tomato Panini

Zucchini, Mozz & Sun-Dried Tomato Panini

with Basil Sauce & Italian-Seasoned Potato Wedges

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Somewhere along the line, sandwiches were deemed “lunch food only.” We’re here to call that bad advertising. Sandwiches (better yet, panini) could not be more dinner-worthy. Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy basil sauce are layered between ciabatta bread and pan-pressed to crispy, golden perfection. On the side, there’s roasted potato wedges (you know, for good measure). Step aside, lunch police!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 teaspoon

Italian Seasoning

1 unit


2 unit

Ciabatta Roll

(ContainsWheat, Soy)

½ ounce


1.5 ounce

Sun-Dried Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon


(ContainsSoy, Eggs)

2 tablespoon

Sour Cream


½ cup

Mozzarella Cheese


Not included in your delivery

4 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories860 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber9 g
Protein20 g
Cholesterol55 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (you’ll use the rest later), salt, and pepper. (For 4 servings, use 1 tsp Italian Seasoning.) • Roast on top rack until lightly browned and tender, 20-25 minutes.


• While potatoes roast, trim and cut zucchini into ¼-inch-thick rounds. Pick basil leaves from stems; finely chop leaves. Halve ciabattas. Finely chop sun-dried tomatoes.


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


• Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped basil, and remaining garlic powder. Season with salt and pepper.


• Spread a layer of basil 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).


• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook sandwiches in batches if needed.) TIP: If pan seems dry when flipping the sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread begins to brown too quickly. • Transfer to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide panini between plates. Serve with potato wedges on the side.