Zucchini & Corn Panini with Pepper Jack Cheese
Zucchini & Corn Panini with Pepper Jack Cheese is a lacto ovo vegetarian recipe with 4 servings. One serving contains 364 calories, 14g of protein, and 20g of fat. For $1.08 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have garlic, salt, ear corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. Plenty of people really liked this side dish. This recipe from Oh My Veggies has 4742 fans. Overall, this recipe earns a good spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Zucchini Pepper-Jack Cheese Soup, Pepper Jack Turkey Panini, and Ham & Pepper Jack Panini.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
8 slices bread (I used a soft sourdough)
2 tbsp. butter, softened
1 ear corn, kernels removed
1 large clove garlic, minced
1 tbsp. olive oil
1 c. shredded pepper jack cheese
Salt + pepper to taste
1 small zucchini, quartered lengthwise and sliced
Equipment:
frying pan
panini press
Cooking instruction summary:
Heat oil in a large skillet over medium-high heat. Add garlic and cook for about 15 seconds, until fragrant. Stir in the zucchini and corn and cook until the zucchini is softened (but not mushy!), about 3 minutes more. Remove from heat and season with salt and pepper to taste.Turn on your panini press and set the temperature to High. Put half of the cheese on 4 slices of bread, then top that with the veggie mixture, remaining cheese, and remaining slices of bread. Butter the tops of the sandwiches with half of the butter. Carefully place the sandwiches on the panini press, buttered side down, then butter the other side of the sandwiches and close the press. (Depending on the size of the bread and your panini press, you may have to do 2 sandwiches at a time.) Cook for 5-7 minutes or until cheese has melted and bread is toasted.
Step by step:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and cook for about 15 seconds, until fragrant. Stir in the zucchini and corn and cook until the zucchini is softened (but not mushy!), about 3 minutes more.
3. Remove from heat and season with salt and pepper to taste.Turn on your panini press and set the temperature to High. Put half of the cheese on 4 slices of bread, then top that with the veggie mixture, remaining cheese, and remaining slices of bread. Butter the tops of the sandwiches with half of the butter. Carefully place the sandwiches on the panini press, buttered side down, then butter the other side of the sandwiches and close the press. (Depending on the size of the bread and your panini press, you may have to do 2 sandwiches at a time.) Cook for 5-7 minutes or until cheese has melted and bread is toasted.
Nutrition Information:
covered percent of daily need
