Vegetable Panini

10 m
Prep Time
10 m
Cook Time

Ingredients 2 Servings

  • 1 small zucchini, cut diagonally into 1/2-inch (1-cm) thick slices
  • 4 slices multi-grain bread
  • 3 teaspoons (15 mililiters) Italian Herbs, divided
  • 1 medium tomato, cut into 8 slices
  • 4 slices mozzarella cheese
  • 1 cup (250 mililiters) baby spinach leaves substitution IngredientsList_SubstitutionsAvailable
    • arugula
  • 3 teaspoon (15 mililiters) Basil , divided


(per Serving)

This recipe has no significant nutritional value.


  • 1 Heat panini maker or large skillet. Add zucchini slices and cook 3 to 5 minutes until softened. Remove and set aside.
  • 2 Spray panini maker with no stick cooking spray. Spread 1 1/2 teaspoons (7ml) of the Italian Herb Paste on one side of two slices of bread. Layer tomato and zucchini slices over Italian Herb Paste. Top each with 2 slices mozzarella, 1/2 cup (125ml) greens and sprinkle with 1 1/2 teaspoons (7ml) Lightly Dried Basil. Top with remaining bread slices.
  • 3 Place sandwiches in panini maker. Close lid. Grill 8 to 10 minutes or until cheese is melted and bread is toasted. If using a skillet; turn once after 5 minutes of cooking.


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