Zucchini Asiago Cheese Panini Recipes

ZUCCHINI ASIAGO

Zucchini Asiago image

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

Ingredients

2 medium zucchini, sliced in half lengthwise
2 -3 finely chopped garlic cloves
1 tablespoon fresh lemon juice
1/2 cup grated asiago cheese (parmesan will also work)
3 tablespoons olive oil
salt and pepper, to taste

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

Zucchini Panini image

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

Ingredients

1 large zucchini, about 1 pound
Kosher salt and freshly ground black pepper
1 baguette, about 24-inches long
4 ounces Havarti or Swiss cheese, thinly sliced
3 to 4 tablespoons unsalted butter
1/4 cup pitted kalamata olives, finely chopped

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)

Zucchini & Asiago Cheese Panini Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 18

Ingredients

For the Cannellini Spread:
2 zucchini - sliced lengthwise
1 red onion - sliced
Asiago cheese - sliced
2 vine ripe tomatoes - sliced
Fresh basil leaves
Dashes of salt and black pepper
2 - 3 tbs. olive oil
Chiabata bread
19 oz. can cannellini beans - drained and rinsed
2 sun dried tomatoes
1/4 cup fresh basil leaves
3 cloves of garlic - roasted
Juice of 1/2 lemon
1/4 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper
3 - 4 tbs. olive oil

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.

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