Zucchini, Mozz & Sun-Dried Tomato Panini
with Parsley Sauce & Italian-Seasoned Roasted Broccoli
Zucchini, Mozz & Sun-Dried Tomato Panini
Golden panini layered with zucchini, mozzarella, and sun-dried tomato, served with bright parsley sauce and Italian-seasoned roasted broccoli for a fresh, melty bite.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 2 unit Ciabatta Bread
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 4 tablespoon Mayonnaise
- ½ cup Mozzarella Cheese
- ¼ ounce Parsley
- 12 ounce Potatoes
- 1.5 tablespoon Sour Cream
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Zucchini
Additional Ingredients
- 4 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories800
Protein19g
Carbs75g
Fat48g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a dairy-free version, swap the mozzarella and creamy sauce components for plant-based alternatives that melt and taste tangy. To avoid gluten, use gluten-free bread in place of the ciabatta, and choose egg-free or vegan mayo if needed.
What to serve with it
Serve this panini with a crisp green salad, tomato soup, or extra roasted vegetables to keep the meal fresh and balanced. A lemony sparkling water or light white wine also works well with the rich, savory filling.
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