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#recipeoftheweek
There’s no better time than right now to enjoy a zucchini and tomato panini slathered with fresh basil pesto. Whether you have a green thumb and pick these fresh from your beautiful garden or grab them from your local farmer’s market, these 3 are always a winning combo in my book! Add some cheese and some sort of crusty/firmer style bread and your are in for the win!
This post is going to be as quick as the recipe. I used my OptiGrill from T-fal, which you guys already know I love! It performs double duty on this recipe as it first grills the zucchini and then after you’ve built your sandwich, presses into a delightful panini. Oh and don’t forget my favorite feature … once those grill plates have cooled down, you just need to pop them out for the easiest cleanup ever.
⇒You can read more about my OptiGrill HERE
If quick, tasty and convenient isn’t a winning combination at meal time then I don’t know what is. It’s the perfect time of year to enjoy this stress free, flavorful meal in minutes!
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Simple San Marzano Tomato Sauce
Pesto Zucchini Tomato Panini
Ingredients
- 1 medium zucchini sliced into rounds
- 2 plum tomatoes sliced into rounds
- 1-2 Tblsp. Pesto
- 8 slices of Gruyerre Fontina, or
- Provolone Cheese
- 1 Package of Naan Style Bread
- Salt & Pepper to Taste
- Olive Oil/Canola Oil Spray
Instructions
- Set your indoor grill to low/medium heat. * Season Zucchini rounds with salt & pepper. Spray grill plates lightly with oil. Place zucchini on grill and close for aprox. 5 minutes.
- Spread pesto on flat side of one piece of bread; layer on zucchini, tomato & cheese. Place other Naan bread on top - flat side down.
- Place panini on preheated grill, close and cook for 5-7 minutes. *