Zucchini, Mozz & Sun-Dried Tomato Panini
with Parsley Sauce & Italian-Seasoned Potato Wedges
Zucchini, Mozz & Sun-Dried Tomato Panini
Toasty panini layered with zucchini, melty mozzarella, and sun-dried tomato, served with bright parsley sauce and crispy Italian-seasoned potato wedges.
Ingredients
For 2 servings
- 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
Calories920
Protein19g
Carbs84g
Fat49g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
Use vegan mayo, dairy-free sour cream, and a melty plant-based cheese if you want it vegan. For gluten-free eating, swap the bread for a gluten-free roll and check that the seasoned potatoes and condiments are certified gluten-free.
What to serve with it
Serve with a crisp green salad or simple tomato soup to balance the rich, cheesy sandwich. A light pickle plate or extra roasted vegetables also works well for a fuller vegetarian meal.
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