Mouthwatering Zucchini Cheese Panini

Yesterday afternoon, I found myself craving something crispy and cheesy while staring at two lonely zucchinis in my vegetable drawer. That’s when my Zucchini Cheese Panini idea sparked to life.

You know those moments when you need lunch fast but want something that feels special? I grabbed my panini press and within minutes, the kitchen filled with the sound of sizzling butter and melting cheese.

Why This Zucchini Cheese Panini Has Become a Go-To in My Kitchen

This Zucchini Cheese Panini brings together everything I want in a quick lunch – crispy golden bread, melted cheese pulling apart in strings, and tender zucchini ribbons that stay perfectly crisp.

You’ll find yourself making this when tomatoes are out of season but you still crave that fresh vegetable crunch.

The combination works beautifully with my Easy Turkey and Cranberry Paninis for a varied lunch spread.

I love how the zucchini doesn’t make the sandwich soggy like some vegetables do.

Instead, it adds this wonderful freshness that makes even my Lazy Chicken Parmesan Grilled Cheese seem heavy in comparison.

The Ingredients I Use for Zucchini Cheese Panini

• 2 medium zucchinis – Sliced lengthwise into ribbons
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 thick slices of sourdough bread – Multigrain works beautifully too
• 2 tablespoons dried onion flakes
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 3 tablespoons softened butter
• Fresh basil leaves – Optional, but they add a wonderful freshness
• Balsamic reduction – For serving

Choose smaller zucchinis when you can, they have less water content and won’t make your Zucchini Cheese Panini soggy.

How I Make This Zucchini Cheese Panini

1. Prepare the zucchini (5 minutes): Using a vegetable peeler, create long ribbons from the zucchini, rotating as you go. Stop when you reach the seedy center – we don’t use that watery part. Season the ribbons generously with salt, pepper, dried onion flakes, and garlic powder. Let them sit while you prep everything else.
2. Set up your station (2 minutes): Mix the mozzarella and Parmesan together in a bowl. Butter one side of each bread slice thoroughly – don’t skimp here, as this creates that golden crust we’re after.
3. Build the panini (3 minutes): Place bread butter-side down in your cold panini press or skillet. Layer half the cheese mixture, then fold the seasoned zucchini ribbons into little waves across the cheese. Add fresh basil if using, then the remaining cheese, and top with the second bread slice, butter-side up.
4. Cook to perfection (8-10 minutes): For a panini press, close the lid and cook until the bread turns deep golden and you hear the cheese bubbling – about 4-5 minutes. In a skillet, press down with a heavy pan and cook 4-5 minutes per side. The kitchen will smell incredible when it’s ready.
5. Rest and serve (2 minutes): Let the Zucchini Cheese Panini rest for just a minute before cutting diagonally. Serve immediately with balsamic reduction for dipping.

My Personal Tricks for the Best Zucchini Cheese Panini

After making this countless times for quick lunches, I’ve learned that patting the zucchini ribbons dry with paper towels makes all the difference. No one wants a soggy sandwich halfway through eating.

The secret weapon here is really those dried onion flakes – they stick to the zucchini and create these little pockets of flavor that make every bite interesting.

Sometimes I’ll add a pinch of Italian seasoning too when I’m feeling fancy.

Never skip the resting time after cooking. That brief minute lets the cheese set slightly so it doesn’t all ooze out when you cut into your Zucchini Cheese Panini.

Can I make this Zucchini Cheese Panini ahead of time?

You can prep the zucchini ribbons and season them up to 4 hours ahead, keeping them refrigerated.

But these sandwiches really shine when assembled and cooked fresh – the contrast between crispy bread and melted cheese is everything.

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What if I don’t have a panini press?

A regular skillet works perfectly! Just use another heavy skillet or even a foil-wrapped brick to press down the sandwich while it cooks.

You’ll get the same crispy, compressed result.

Can I freeze these sandwiches?

While you can freeze the assembled but uncooked sandwiches wrapped tightly for up to a month, I find they’re best made fresh.

If you do freeze them, cook directly from frozen, adding a few extra minutes.

If you loved this Zucchini Cheese Panini, you’ll adore the other comfort food recipes I share weekly.

Come follow along on Pinterest where I save all my favorite sandwich ideas and quick lunch inspirations. I’d love to see what creative twists you add to your paninis!

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Perfect Moments for This Zucchini Cheese Panini

I find myself making these most often on lazy Saturday afternoons when I want something satisfying but not heavy. They’re perfect alongside a bowl of tomato soup on chilly days.

During summer when the garden’s overflowing with zucchini, this Zucchini Cheese Panini becomes my go-to solution.

It transforms those abundant vegetables into something everyone actually requests for lunch.