Best 3 Zucchini Asiago Cheese Panini Recipes
Welcome to the world of culinary delights, where flavors dance on your palate and aromas fill the air. Embark on a journey to discover the tantalizing recipe for "Zucchini Asiago Cheese Panini" - a symphony of flavors that will leave you yearning for more. Prepare to indulge in a culinary masterpiece that combines the freshness of zucchini, the sharpness of Asiago cheese, and the warmth of grilled bread. Get ready to tantalize your taste buds and create a sandwich that will become a staple in your recipe collection.
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ZUCCHINI ASIAGO
Zucchini and garlic fried in olive oil and topped with Asiago cheese in the broiler - I can assure you, whether you like zucchini or not, you will love this.
Provided by Dugyb
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a frying pan on medium heat.
- Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
- Add garlic bits to the olive oil.
- Brown both sides of zucchinis in the garlic and oil.
- Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
- Serve while warm.
ZUCCHINI PANINI
Thinly sliced zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread. You can sub 6-inch rolls for the baguette. If you have some dried oregano on hand, sprinkle it on the zucchini before grilling.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
- Preheat a griddle or grill pan to medium-high.
- Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
- Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
- Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
- Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.
ZUCCHINI & ASIAGO CHEESE PANINI RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 18
Steps:
- Heat a large frying pan with the olive oil and add the sliced zucchini and onion. Sprinkle with the salt and pepper and fry until slightly golden. For the Cannellini Spread: Combine all of the ingredients called for spread in a food processor and process until creamy. This spread may be used as a dip or a spread. Build Your Panini: Place the zucchini on one slice of the bread, followed by the onions, tomato slices, fresh basil and the sliced cheese. Spread the cannelli spread on the other slice of bread and close the panini. Place on a panini grill and grill until slightly golden. The panini sandwich may also be achieved by placing on a griddle with a heavy pan on top of it; grill until the cheese is melted; then flip and grill on the other side.
Tips:
- Select medium zucchini, approximately 6 to 8 inches long, for the best flavor and texture.
- Slice the zucchini into thin, even rounds to ensure they cook evenly.
- Pat the zucchini slices dry with a paper towel to remove excess moisture, preventing sogginess in the panini.
- Use a combination of butter and olive oil to fry the zucchini slices, adding richness and preventing them from sticking to the pan.
- Season the zucchini slices with salt and pepper to enhance their natural flavor.
- Choose a flavorful cheese that melts well, such as Asiago, mozzarella, or cheddar, for a gooey and satisfying filling.
- Spread a thin layer of pesto on one side of each bread slice to add depth of flavor and moisture to the panini.
- Preheat the panini press or grill to the desired temperature, ensuring an even and crispy result.
- Press the panini firmly and evenly to ensure the ingredients are heated thoroughly and the bread is toasted to perfection.
- Serve the zucchini Asiago cheese panini immediately, while the cheese is melted and gooey and the bread is crispy.
Conclusion:
The Zucchini Asiago Cheese Panini is a delightful combination of flavors and textures, perfect for a quick and satisfying meal. With its crispy bread, tender zucchini, melted cheese, and flavorful pesto, this panini is sure to be a hit. Whether you enjoy it as a lunch option, a light dinner, or a tasty snack, the Zucchini Asiago Cheese Panini offers a delightful culinary experience that is easy to prepare and customizable to your preferences.
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