Zucchini & Mozzarella Pizza Paninis

with Tomato Sauce & Romaine-Cucumber Salad

30 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Paninis, in the grilled and pressed form that became popular outside of their native Italy, were a delicious leap forward for the sandwich. This irresistible twist takes them a step further. We’re layering the typical elements of a pizza—tangy tomato sauce, basil, Parmesan and fluffy fresh mozzarella—together with zucchini between slices of crusty ciabatta. Instead of a panini press, we’re using a heavy pot to flatten and toast the sandwiches—helping the cheeses melt and the flavors meld. To complete the meal, we’re serving the paninis with a crunchy, refreshing romaine salad and tomato dipping sauce.

See Plans

Nutrition

PER SERVING
Calories

590 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients: 

Wash and dry the fresh produce. Slice the zucchini into ¼-inch-thick rounds on an angle. Peel and finely chop the garlic. Halve the rolls. Tear the mozzarella cheese into small pieces. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel the carrots and thinly slice into rounds. Cut off and discard the root ends of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and half the garlic; season with salt and pepper. Cook, turning once halfway through, 3 to 5 minutes, or until the zucchini has softened and the garlic is lightly browned. Remove from heat. Wipe out the pan.

3 Make the tomato sauce: 

While the zucchini cooks, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the crushed tomatoes and simmer, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

4 Assemble the paninis:

Place the rolls on a clean, dry work surface, cut sides up. Divide half the mozzarella cheese between the roll bottoms. Top with the cooked zucchini, basil, ⅓ of the Parmesan cheese, ⅓ of the tomato sauce and the remaining mozzarella cheese; season with salt and pepper. Complete the paninis with the roll tops.

5 Cook the paninis: 

In the pan used to cook the zucchini, heat 1 tablespoon of olive oil on medium until hot. Add the paninis; place a heavy pot on top of the paninis to press them down. Cook, occasionally pressing down on the pot, 4 to 6 minutes per side, or until the rolls are toasted and lightly browned and the cheese has melted. (If the pan seems dry, add an additional tablespoon of olive oil before flipping the paninis.) Transfer to a cutting board.

6 Make the salad & serve your dish:

While the paninis cook, to make the dressing, in a bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the romaine, carrots, cucumber and enough of the dressing to coat (you may have extra dressing). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Halve the cooked paninis on an angle; transfer to a serving dish. Serve with the salad and remaining tomato sauce. Enjoy!