Zucchini, Mozz & Sun-Dried Tomato Panini
with Parsley Sauce & Italian-Seasoned Roasted Asparagus
- Milk
- Wheat
- Soy
- Eggs
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 creamy herb sauce are layered between ciabatta bread then pan-pressed to crispy, golden perfection. Roasted potato wedges complete the meal.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
2 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
6 ounce
Asparagus
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 ounce
Sun-Dried Tomatoes
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast for 10-12 minutes. (Save potatoes for another use.)
• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Halve ciabattas. Finely chop sun-dried tomatoes.
• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest later), 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.
• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, and remaining garlic powder. Season with salt and pepper.
• Spread a layer of creamy parsley 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. 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 between plates and serve with potato wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Tasty and well-received, with some suggesting additions like bacon or sautéed mushrooms for extra oomph 🍲.
- Ease of prep: The effort-to-taste ratio was mixed; some found it delicious while others felt it wasn't worth the work.
- Suggestions: Consider using sliced mozzarella for a meatier texture, and try adding basil or extra cheese for more flavor.
- Cooking tips: Press the sandwich carefully; some found the bread too thick for proper cheese melting.
Reviews from our home cooks
Flavor was fine, but not worth the effort. Also, would recommend sliced mozzarella over the shredded for a meatier feel. Spinach may have worked better than zucchini.
I love this tasty grilled sandwich but added sautéed mushrooms too. I'm also trying to cut calories. Could it be offered with broccoli or a side salad instead of fries?
This is so good! I added bacon to mine and it was a home run. Definitely suggest that addition.
Add basil and a tad more mozzarella and it will be a 4 star dish. Delicious as is.
