Grilled Zucchini, Crispy Prosciutto and Red Pepper Panini

The recipe Grilled Zucchini, Crispy Prosciutto and Red Pepper Panini can be made in around 35 minutes. This recipe makes 4 servings with 645 calories, 23g of protein, and 46g of fat each. For $3.76 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for The Fourth Of July. Head to the store and pick up extra-virgin olive oil, black pepper, coarse salt, and a few other things to make it today. This recipe is liked by 2012 foodies and cooks. It is brought to you by Panini Happy. With a spoonacular score of 51%, this dish is pretty good. If you like this recipe, you might also like recipes such as Grilled Chicken and Roasted Red Pepper Panini, Grilled Ham, Cheese and Roasted Red Pepper Panini, and Roasted Red Pepper and Prosciutto Grilled Cheese.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prosciutto strips and cook them, stirring occasionally, until they’re lightly browned and crisp, 2 to 3 minutes. Transfer the prosciutto to a paper towel-lined plate to drain.Place the sliced zucchini into a large, resealable plastic bag. Add in the remaining 1 tablespoon of olive oil, salt and pepper. Seal the bag and roll the zucchini around inside until it’s well coated in the oil and seasonings.Heat the panini press to medium-high heat. If your panini press comes with a removable drip tray, make sure it is in place.Arrange the zucchini slices on the grill and close the lid. Grill the zucchini until it’s tender and grill marks appear, 4 to 6 minutes.For each sandwich: Slice off the domed top of a baguette portion to create a flat grilling surface. Split the baguette to create top and bottom halves. Spread a few teaspoons of pesto inside each baguette half. On the bottom baguette half, layer a little bit of cheese, zucchini slices, roasted peppers, a handful of crispy prosciutto and more cheese. Close the sandwich with the top baguette half.Grill two panini at a time, with the lid closed, until the cheese is melted and the baguettes are toasted, 4 to 5 minutes.

 

Step by step:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add the prosciutto strips and cook them, stirring occasionally, until they’re lightly browned and crisp, 2 to 3 minutes.

3. Transfer the prosciutto to a paper towel-lined plate to drain.

4. Place the sliced zucchini into a large, resealable plastic bag.

5. Add in the remaining 1 tablespoon of olive oil, salt and pepper. Seal the bag and roll the zucchini around inside until it’s well coated in the oil and seasonings.

6. Heat the panini press to medium-high heat. If your panini press comes with a removable drip tray, make sure it is in place.Arrange the zucchini slices on the grill and close the lid. Grill the zucchini until it’s tender and grill marks appear, 4 to 6 minutes.For each sandwich: Slice off the domed top of a baguette portion to create a flat grilling surface. Split the baguette to create top and bottom halves.

7. Spread a few teaspoons of pesto inside each baguette half. On the bottom baguette half, layer a little bit of cheese, zucchini slices, roasted peppers, a handful of crispy prosciutto and more cheese. Close the sandwich with the top baguette half.Grill two panini at a time, with the lid closed, until the cheese is melted and the baguettes are toasted, 4 to 5 minutes.

Nutrition Information:

covered percent of daily need