Benvenuto a tutti!
Sometimes you just want something that’s done quickly. You have no time to slave over the stove for an hour and don’t want to end up dirtying half your kitchenware. Well, we hear you. What’s more, we’ve got something that’s fast, delicious and healthy! Plus, it’s time to close our eyes again and travel far away, let’s say Rome this time.
No animals were harmed in the making of this blog post. If you prefer something with meat, we would like to point you to last week’s chicken delight.
It’s as easy as one two three. Pile vegetables and mozzarella slices on a slice of bread, sprinkle some pine nuts and close with a second slice of bread. Put em in the toaster, panini grill or similar contraption. Just watch out for the melted cheese, don’t let it run off!
You might not like the taste of roquette. I myself am usually not really a fan, contrary to the boyfriend. But for this dish, you needn’t worry. The mozarella and the pesto have enough neutralizing power in them to bring back the kick of this unique lettuce within acceptable levels.
Zucchini Tomato Panini
Preparation time: 10 mins
Cooking time: 10 mins
Serves: 2 servings
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1 knob of butter
6 slice(s) of bread (4 if you use larger bread)
1/2 zucchini(s) (sliced)
2 ball(s) of mozzarella (sliced)
2 tablespoon(s) of pine nuts (crushed)
2 tomato(s) (sliced)
4 spring onion(s)
2 handfull(s) of rocket salad
1 heaped tablespoon(s) of pesto (green)
Butter one side of each slice of bread.
Put the bread down on its buttered side.
Add zucchini, tomato, mozzarella, spring onions and pine nuts.
Close the sandwich with another slice of bread (butter at the outside).
Place the sandwich into the panini press and wait a few minutes until the bread is golden brown and the cheese has melted.
Serve with a handful of rocket salad and a heaped tablespoon of pesto.