Zucchini a Quattro Formaggio Panini

IB-5280(0,0) 17pp 6/25/04 8:10 PM Page 8

seconds. Grill panini for 3 to 3-1⁄2minutes. Remove to a rack and keep warm (in oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

Nutritional information per serving:

Calories 366 (41% from fat) • carb. 34g • pro. 20g • fat 16g • sat. fat 7g •

chol. 46mg • sod. 1088mg • calc. 201mg • fiber 3g

Griddler™ Position: Closed

Selector: Grill/Panini

Plates: Grill

Makes 4 servings

10ounces zucchini, shredded (medium shred) 1⁄2 teaspoon kosher salt

4ounces fresh mozzarella, shredded

2ounces Fontina, shredded

2ounces sharp Provolone, shredded

2tablespoons freshly grated Reggiano Parmesan or Asiago

1 teaspoon dried basil

8 slices crusty country bread (about 8x4x1⁄2) 4 teaspoons extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 minutes. After 20 minutes, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Place in a medium bowl with the four cheeses and the basil.Toss gently to combine. You should have about 3 cups.

Preheat Griddler™ on High. Lightly brush one side of each slice of bread with olive oil. Place 4 slices of bread on the work surface, oiled side down. Divide the shredded zucchini and cheese mixture evenly among the 4 slices of bread – making as even a layer as possible.Top with the remaining sliced bread, oiled side up.

When Griddler™ has preheated, place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-1⁄2minutes. Remove to a rack and keep warm in an oven preheated to 175°F. Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

Nutritional information per serving:

Calories 380 (49% from fat) • carb. 28g • pro. 20g • fat 21g • sat. fat 10g •

chol. 52mg • sod. 665mg • calc. 390mg • fiber 1g