Zucchini, Mozzarella & Olive Paninis with Smoky Roasted Potatoes
Customer Favorite

Zucchini, Mozzarella & Olive Paninis

with Smoky Roasted Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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! 

Tips from Home Chefs

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! 

Browse Steps
1 of 5