Zucchini, Mozz & Sun-Dried Tomato Panini
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Zucchini, Mozz & Sun-Dried Tomato Panini

Zucchini, Mozz & Sun-Dried Tomato Panini

with Pesto Mayo & Italian-Seasoned Potato Wedges

Somewhere along the line, sandwiches were deemed lunch food only. Yet sandwiches (better yet, panini) could not be more dinner-worthy. Case in point: these panini! Sautéed zucchini, sun-dried tomatoes, melty mozz, and a lemony pesto spread are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

12 ounce


1 tablespoon

Italian Seasoning

1 unit


2 unit

Ciabatta Bread

(Contains Soy, Wheat)

1.5 ounce

Sun-Dried Tomatoes

1 teaspoon

Garlic Powder

4 tablespoon


(Contains Eggs)

4 tablespoon


(Contains Milk)

1 unit


½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories1050 kcal
Fat60 g
Saturated Fat13 g
Carbohydrate105 g
Sugar16 g
Dietary Fiber9 g
Protein20 g
Cholesterol80 mg
Sodium1810 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.


Baking Sheet
Large Pan
Medium Bowl
Small Bowl


Roast Potatoes

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) • Roast on top rack until browned and tender, 20-25 minutes.


• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Quarter lemon. Halve ciabattas. Finely chop sun-dried tomatoes.

Cook Zucchini

• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (be sure to measure; we sent more), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the remaining 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.

Make Pesto Mayo

• Meanwhile, in a small bowl, combine mayonnaise, pesto, and a squeeze of lemon juice (a big squeeze for 4 servings). Season with salt and pepper.

Assemble Sandwiches

• Spread a layer of pesto mayo 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.)

Finish & Serve

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