Crispy Zucchini Mozzarella Panini with Sun-Dried Tomatoes and Herb Sauce

Forget the idea that sandwiches are just for lunch. This panini is a hearty, satisfying dinner that layers sautéed zucchini, sun-dried tomatoes and melty mozzarella between crispy ciabatta bread. Pressed until golden and served with roasted potato wedges, it’s a complete meal that feels both comforting and special.

The creamy herb sauce, made with mayonnaise, sour cream and fresh herbs, adds a bright, tangy finish that ties everything together. Whether you’re looking for a quick weeknight dinner or a fun twist on sandwich night, this recipe delivers big flavor with minimal fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta RollView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, ½ teaspoon Italian seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, trim and cut zucchini into ¼-inch-thick rounds. Finely chop parsley and chives. Halve ciabatta rolls. Finely chop sun-dried tomatoes.
3. Toss zucchini in a bowl with a drizzle of olive oil, half the garlic powder, ½ teaspoon Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Transfer to a plate; wipe out pan.
4. In a small bowl, combine mayonnaise, sour cream, parsley, chives and remaining garlic powder. Season with salt and pepper.
5. Spread herb sauce onto cut sides of ciabatta. Fill with mozzarella, sun-dried tomatoes and a few zucchini slices.
6. Heat a drizzle of oil in the same pan over medium heat. Add sandwiches; press down with a spatula or heavy pan. Cook until bread is toasted and cheese melts, 2-4 minutes per side. Halve diagonally and serve with potato wedges.

Recipe Tips

FAQ

Can I use other types of cheese?

Yes, provolone or fontina would also melt well and complement the flavors.

How do I prevent the panini from getting soggy?

Make sure to sauté the zucchini until golden and not overly wet. Also, don’t overfill the sandwich.

Can I make the herb sauce ahead of time?

Absolutely. The sauce can be made up to a day in advance and stored in the refrigerator.