Grilled Zucchini Panini

Grilled Zucchini Panini
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • Extra-virgin olive oil, for brushing
  • 2 large zucchini, trimmed and sliced lengthwise into 6 to 8 ¼-inch-thick slices (12 to 16 slices total)
  • 1 cup whole-milk ricotta
  • 8 ½-inch-thick slices sourdough bread

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the zucchini slices with oil and season with salt and pepper. Grill the zucchini until grill marks form on one side, about 2 minutes. Flip the slices and continue to grill until tender, about 1 to 2 minutes more. In a smal...

View full recipe at Fine Cooking


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