seconds. Grill panini for 3 to
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
Zucchini a Quattro Formaggio Panini
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
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
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