Zucchini & Sun-Dried Tomato Panini
with Melty Mozz, Basil Sauce & Italian-Seasoned Potato Wedges
- Wheat
- Soy
- Milk
- Eggs
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!
Ingredients
12 ounce
Potatoes
2 unit
Ciabatta
(Contains: Wheat, Soy)
2 tablespoon
Sour Cream
1 unit
Zucchini
½ ounce
Basil
½ cup
Mozzarella Cheese
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 ounce
Sun-Dried Tomatoes
1 teaspoon
Italian Seasoning
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. 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 ciabatta. Finely chop sun-dried tomatoes.
• Toss zucchini in a medium bowl with a drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), remaining Italian Seasoning, salt, and pepper. • 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. • 4 SERVINGS: Toss with a large drizzle of olive oil.
• 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 ciabatta. • Fill ciabatta 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. Transfer to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates. Serve with potato wedges on the side. • 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of zucchini, sun-dried tomatoes, and melty cheese, though some found the sun-dried tomatoes overpowering.
- Ease of prep: Quick and simple to make, though some found pressing the thick ciabatta challenging without a panini press.
- Suggestions: Consider adding chicken for extra protein; try fresh tomatoes instead of sun-dried for a milder flavor.
- Portions: Some felt it was light for dinner; others found it surprisingly filling, especially with the potato side.
- Bread: Many thought the ciabatta was too thick; a thinner bread might improve the overall balance.
Reviews from our home cooks
Not something I would normally try but I'm so glad I did! The panini were soo good with the perfect toasty crunch. The flavors of the mozzarella, zucchini, and sun dried tomatoes with the mayo mixture was so amazing! The potato wedges were nice and crispy on the outside and soft on the inside. Great meal, loved it!
These were simple to make and GREAT! Really liked the combination of the zucchini and sun-dried tomatoes. And cheese. Everything's better with cheese. We used our panini press to cook.
I was surprised to find that I really did enjoy this panini. I am not sure that the zucchini had enough flavor to combat the sundried tomatoes as they were the dominant flavor as far as I am concerned. The mozzarella is always a plus. I may try this again.
Great recipe, loved every bite but the sun-dried tomatoes didn't have as much flavor. I think next time I'm going to cook the sun-dried tomatoes in with the zucchini to develop a more intense flavor.
Nice combo. Sun-dried tomatoes added a sweet and tart flavor. Don't over saute the zucchini.
I liked the sun-dried tomatoes in the paninis. It did seem like a lot of bread, but it was ok. I made the potatoes in the air fryer. That was quicker and easier than using the big oven.
A good quick summertime meal! Wonderful combination of herbs and spices, summery zucchini, sweet sun-dried tomatoes and fresh mozzarella, Yum!
Good as always! I think the zucchini and sun dried tomatoes were a better ratio (usually I have a lot of extra).
Zucchini and mayonnaise were both a little overpowering of the Chibatta, Tomato, and Mozz. Sun-Dried Tomato is somewhat leathery and hard to cut up well. Potato cook time and temp both should have been a little higher for a proper roasting.
I would never pick this meal. I forgot to cancel my box this week and it auto selected this meal. I was not excited about trying it at all! I don't like sun dried tomatoes and i could live without zucchini. To say this sandwich was amazing and delicious would be an understatement. The creamy sauce definitely made the sandwich! Crisping the zucchini was a nice touch as well. If I have the chance I will 1000% choose this email again!
