Crispy Zucchini Mozzarella Panini with Herb Sauce and Roasted Potato Wedges

Sandwiches aren’t just for lunch-this panini proves they’re worthy of dinner too. Sautéed zucchini, sun-dried tomatoes and creamy mozzarella are layered between ciabatta bread, then pan-pressed until crispy and golden. A tangy herb sauce ties it all together.

On the side, roasted potato wedges seasoned with Italian herbs add a satisfying crunch. This meal is hearty, flavorful and guaranteed to become a weeknight favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with 2 tsp cooking oil, Italian seasoning and a pinch of salt. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, slice zucchini into ¼-inch rounds. Heat 2 tsp cooking oil in a skillet over medium-high heat. Add zucchini and cook until lightly browned, about 2-3 minutes per side. Season with salt and pepper.
3. In a small bowl, mix mayonnaise, sour cream and green herb blend to make the herb sauce. Set aside.
4. Slice ciabatta rolls in half. Spread herb sauce on cut sides. Layer mozzarella, sautéed zucchini and sun-dried tomatoes on the bottom halves. Close with top halves.
5. Heat a panini press or a large skillet over medium heat. If using a skillet, press sandwiches with a heavy pan or spatula. Cook until bread is golden and cheese melts, about 3-4 minutes per side.
6. Slice panini in half and serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I make this panini ahead of time?

It’s best enjoyed fresh, but you can prep the zucchini and herb sauce in advance. Assemble and press just before serving.

What can I use instead of ciabatta?

Sourdough or focaccia work well too. Choose a sturdy bread that can hold up to pressing.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. For a vegan version, use dairy-free mozzarella and vegan mayo.