The other day I deemed myself too hot to cook dinner. I had spent the better part of the day canning relish and pickles and there just wasn't enough energy to hang out over the stove any longer. I also didn't feel like eating a big meal.
I was done.
I happened to be looking for recipes to assist me in using up a glut of zucchini and this came up.
I had all of the ingredients and it wouldn't require the stove . . . problem solved.
The pic is sort of crappy (OK, not sort of, it just is. LOL) so ignore that. This sandwich itself was delicious.
I used yellow zucchini because these have been particularly prolific in the garden.
Grilled Zucchini Panini
2 large zucchini, trimmed and sliced lengthwise into 6 to 8 1/4-inch-thick slices (12 to 16 slices total)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta
1 tsp. finely grated lemon zest
8 1/2-inch-thick slices sourdough bread
Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper.
Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more.
In a small bowl, mix the ricotta, lemon zest, 3/4 tsp. pepper, and 1/2 tsp. salt. Spread 4 slices of bread with the ricotta mixture, top each with 3 to 4 slices of the grilled zucchini, and sprinkle with salt and pepper. Top with 4 more slices of the bread.
Brush both sides of the sandwiches with oil and grill in a hot panini press until crisp and golden-brown, about 4 minutes. (Alternatively, cook in a 12-inch heavy-duty skillet over medium-high heat for 2 to 3 minutes on each side.)
Comments