We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Zucchini, Mozzarella & Olive Paninis
with Smoky Roasted Potatoes
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
-
2 Servings
- Est. 790 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this dish, the classic vegetable panini is elevated by a zesty mix of sautéed zucchini, briny olives, and piquant garlic—all pressed together under a layer of creamy mozzarella. A bistro-style side of potatoes (tossed with smoky spices) served with homemade garlic aioli ties this satisfying meal together.
In this dish, the classic vegetable panini is elevated by a zesty mix of sautéed zucchini, briny olives, and piquant garlic—all pressed together under a layer of creamy mozzarella. A bistro-style side of potatoes (tossed with smoky spices) served with homemade garlic aioli ties this satisfying meal together.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
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 on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; 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:
While the potatoes roast, cut the zucchini into 1/2-inch rounds. Halve the rolls. Roughly chop the olives. Tear the cheese into small pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To make the topping, in a bowl, combine the torn cheese, chopped olives, a drizzle of olive oil, and up to half the garlic paste.
3
Cook the zucchini:
While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. 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 topping. 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, 2 to 4 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.
5
Make the aioli & serve your dish:
While the paninis cook, 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!
1
Prepare & roast the potatoes:
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 on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; 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:
While the potatoes roast, cut the zucchini into 1/2-inch rounds. Halve the rolls. Roughly chop the olives. Tear the cheese into small pieces. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To make the topping, in a bowl, combine the torn cheese, chopped olives, a drizzle of olive oil, and up to half the garlic paste.
3
Cook the zucchini:
While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. 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 topping. 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, 2 to 4 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.
5
Make the aioli & serve your dish:
While the paninis cook, 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
About Blue Apron
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