Zucchini, Mozzarella & Olive Paninis Fill 1 Created with Sketch.

with Smoky Roasted Potatoes

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 860 calories Group 22 Created with Sketch.
    Nutrition Label
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Our take on the classic vegetable panini stars a zesty mix of sautéed zucchini, briny olives, and piquant garlic—all pressed together under a layer of melty mozzarella. Smoky roasted potato wedges, paired with an irresistibly creamy garlic aioli, lend even more bold flavor to the dish.

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fresh
ingredients
Zucchini, Mozzarella & Olive Paninis with Smoky Roasted Potatoes
Title
  • 2 Sandwich Rolls
  • 1 Zucchini
  • 2 cloves Garlic
  • ¾ lb Red Potatoes
  • 4 oz Fresh Mozzarella Cheese
  • 2 Tbsps Mayonnaise
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 Tbsps Ghee
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini into 1/2-inch rounds. Halve the rolls. Tear the cheese into small pieces. Roughly chop the olives. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the torn cheese, chopped olives, a drizzle of olive oil, and up to half the garlic paste.

Cook the zucchini:
3 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat the ghee on medium-high  until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat. 

Assemble & press the paninis:
4 Assemble & press the paninis:

Assemble the paninis using the halved rolls, cooked zucchini (you may have extra), and cheese-olive mixture; season with salt and pepper. Wipe out the pan used to cook the zucchini. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve on an angle.

Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Serve the halved paninis with the roasted potatoes and aioli on the side. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, cut the zucchini into 1/2-inch rounds. Halve the rolls. Tear the cheese into small pieces. Roughly chop the olives. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the torn cheese, chopped olives, a drizzle of olive oil, and up to half the garlic paste.

Prepare the remaining ingredients:
Cook the zucchini:
3 Cook the zucchini:

In a medium pan (nonstick, if you have one), heat the ghee on medium-high  until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat. 

4 Assemble & press the paninis:

Assemble the paninis using the halved rolls, cooked zucchini (you may have extra), and cheese-olive mixture; season with salt and pepper. Wipe out the pan used to cook the zucchini. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 4 to 5 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve on an angle.

Assemble & press the paninis:
Make the aioli & serve your dish:
5 Make the aioli & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Serve the halved paninis with the roasted potatoes and aioli on the side. Enjoy!