Description
Crispy sourdough filled with seasoned zucchini ribbons and melted cheese.
Ingredients
- 2 medium zucchinis, sliced into ribbons
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 thick slices sourdough or multigrain bread
- 2 tablespoons dried onion flakes
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons softened butter
- Fresh basil leaves (optional)
- Balsamic reduction for serving
Instructions
- Create zucchini ribbons using a vegetable peeler, avoiding the seedy center. Season with salt, pepper, dried onion flakes, and garlic powder.
- Mix mozzarella and Parmesan cheeses together. Butter one side of each bread slice.
- Place bread butter-side down in panini press or skillet. Layer with half the cheese, seasoned zucchini ribbons folded into waves, basil if using, remaining cheese, and second bread slice butter-side up.
- Cook in panini press for 4-5 minutes until golden and cheese bubbles. If using skillet, press with heavy pan and cook 4-5 minutes per side.
- Rest for 1 minute before cutting diagonally. Serve with balsamic reduction.
Notes
- Pat zucchini ribbons dry to prevent soggy sandwiches
- Small to medium zucchinis work best (less water content)
- Can substitute dried onion flakes with fresh minced shallots
- Works great with any melting cheese combination
- Prep Time: 10 minutes
- Cook Time: 10 minutes