Zucchini & Mozzarella Pizza Paninis with Tomato Sauce & Romaine-Cucumber Salad

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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:

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.

Cook the zucchini:
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.

Make the tomato sauce:

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.

Assemble the paninis:
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.

Cook the paninis:

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.

Make the salad & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the zucchini:
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.

Assemble the paninis:
Cook the paninis:

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!