Zucchini, Mozzarella & Olive Paninis with Smoky Roasted Potatoes

Zucchini, Mozzarella & Olive Paninis

with Smoky Roasted Potatoes

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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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.

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Prepare & roast the potatoes:
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.

Prepare the remaining ingredients:
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.

Cook the zucchini:
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.

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 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.

Make the aioli & serve your dish:
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! 

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Prepare & roast the potatoes:
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.

Prepare the remaining ingredients:
Cook the zucchini:
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.

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