This is the Grilled zucchini panini with Mozzarella and peppers recipe.
- Prep: 20 min
- Cooking: 15 min
- 3 medium zucchini thinly sliced
- 2 orange peppers quartered
- 1/4 cup (60 mL) extra virgin olive oil
- Pepper to taste
- 1 small bunch of fresh basil leaves only
- 8 small panini or other dense buns
- 5 oz (150 g) Canadian Mozzarella thinly sliced
- 1 bunch of arugula
Preheat grill to high. Clean well to prevent sticking.
Toss zucchini and orange peppers with oil, salt and pepper until well coated. Sprinkle with basil and toss again.
Grill zucchini and peppers for 3–4 minutes per side, or until light brown grill marks appear.
Cut panini in half but not all the way through, keeping a hinge intact. Layer zucchini and peppers on bottom of panini. Top with Mozzarella and arugula. Close bread.
Grill panini on upper rack, not too close to heat. When bread is warm, after about 3 minutes, turn sandwich and grill another 3 minutes. (As a precaution so bread doesn’t burn, you can first wrap the sandwiches in foil and then grill them.)
This can also be made in a panini press.
Cheese alternatives: Canadian Provolone, Gouda.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 168 mg|
|Vitamin C:||87 %|