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Grilled Zucchini PaniniGrilled Zucchini Panini

Jami Nolen, Nutrition Program Associate

July 29, 2012


Here is an easy Grilled Zucchini Panini recipe that promises to keep your kitchen cool and your stomach satisfied!



  • 1 medium zucchini, cut into 6 slices
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 8 ounce ciabatta or sourdough loaf, sliced into 8 slices
  • 1 medium tomato, thinly sliced
  • 6 ounces provolone, thinly sliced



  1. Heat a large grill pan or outdoor grill over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
  2. Brush top of bread slices with the remaining 2 teaspoons oil. Top evenly with zucchini, tomatoes and provolone.
  3. Heat the sandwiches on grill pan or panini press until warm.


Nutrition Information

Calories: 343
Fat: 16.8 g
Saturated fat: 6.6 g
Monounsaturated fat: 8 g
Polyunsaturated fat: 1.3 g
Protein: 15.4 g
Carbohydrate: 35.3 g
Fiber: 2 g
Cholesterol: 33.6 mg
Iron: 2.3 mg
Sodium: 722 mg
Calcium: 229 mg


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