Zucchini, Mozz & Sun-Dried Tomato Panini

• While sweet potato roasts, trim and slice zucchini crosswise into ¼-inch-thick rounds. Pick parsley leaves from stems; finely chop leaves. Mince chives. Halve ciabattas. Finely chop sun-dried tomatoes.

• In a medium bowl, toss zucchini with a drizzle of olive oil (large drizzle 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 parsley, chives, and remaining garlic powder. Season with salt and pepper.

• Spread a layer of creamy herb 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).