Zucchini, Mozz & Sun-Dried Tomato Panini
with Pesto Mayo & Italian-Seasoned Potato Wedges
Zucchini, Mozz & Sun-Dried Tomato Panini
Toasty zucchini and melty mozzarella meet tangy sun-dried tomatoes in a crisp panini, served with pesto mayo and Italian-seasoned potato wedges for a satisfying lunch.
Ingredients
For 2 servings
- 2 unit Ciabatta Bread
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 4 tablespoon Mayonnaise
- ½ cup Mozzarella Cheese
- 4 tablespoon Pesto
- 12 ounce Potatoes
- 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
Calories1050
Protein20g
Carbs105g
Fat60g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free, use an egg-free mayo or swap the creamy spread for extra pesto mixed with a little lemon. For dairy-free, choose a plant-based mozzarella and a dairy-free pesto, or skip the cheese and add more zucchini and sun-dried tomato.
What to serve with it
Serve with a bright green salad, roasted cherry tomatoes, or a simple tomato soup to balance the rich, melty sandwich and herby wedges. A crisp sparkling drink or iced tea also works well.
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