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Zucchini, Mozz & Sun-Dried Tomato Panini

with Parsley Sauce & Italian-Seasoned Roasted Asparagus

Zucchini, Mozz & Sun-Dried Tomato Panini

Toasty zucchini panini with melty mozzarella and tangy sun-dried tomato, served with bright parsley sauce and Italian-seasoned roasted asparagus for a fresh, savory meal.

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Ingredients

For 2 servings

  • 6 ounce Asparagus
  • 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
Zucchini, Mozz & Sun-Dried Tomato Panini
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories790
Protein18g
Carbs72g
Fat48g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For gluten-free, swap the ciabatta for a sturdy gluten-free bread or roll. For dairy-free or egg-free needs, use plant-based mozzarella and a vegan mayo-based herb sauce; if avoiding soy, choose a soy-free mayo and check the bread label.

What to serve with it

Serve with a simple leafy salad, tomato soup, or a cup of minestrone to round out the sandwich and keep the meal fresh. A crisp sparkling drink or chilled white wine also works nicely alongside the rich, savory flavors.

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