Zucchini Mozzarella and Sundried Tomato Panini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim and cut zucchini into 1/4 inch thick rounds

Step 2

Finely chop parsley, mice chives, halve cibattas, finely chop sundried tomatoes.

Step 3

Toss zucchini in a medium bowl with a drizzle of olive oil, 1/2 teaspoon of garlic powder, Half a teaspoon Italian seasoning salt and pepper.

Step 4

Heat a drizzle of olive oil in a large pan over medium high heat. Add zucchini in a single layer, cook until golden brown and just tender. 2 to 4 minutes per side.

Step 5

Turn off heat, transfer to a plate, wipe out pan.

Step 6

Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, chives, and remaining garlic powder. Seasoned with salt and pepper.

Step 7

Spread a layer of creamy herb sauce onto cut size of ciabatta‘s. Filled ciabatta‘s with mozzarella, sun-dried tomatoes, and a few slices of zucchini.

Step 8

Heat a drizzle of oil in a pan used for zucchini over medium heat. Once hot, add sandwiches; press down with spatula or heavy bottom pan. Cut, pressing occasionally, until bread is toasted and cheese melts, 2 to 4 minutes per side.

Step 9

Transferred Panini into a cutting board. Once cool enough to handle, have on a diagonal. Divide between plates and serve.