Zucchini a Quattro Formaggio Panini

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Griddler® Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings

Ingredients

10 ounces shredded zucchini
1/2 teaspoon kosher salt
4 ounces shredded fresh mozzarella
2 ounces shredded fontina
2 ounces shredded sharp provolone
2 tablespoons freshly grated Parmiagiano-Reggiano or Asiago
1 teaspoon dried basil
8 slices crusty country bread (about 8 x 4 x 1/2 inches)
4 teaspoons extra virgin olive oil

Instructions

Put the shredded zucchini into a colander and toss with salt. Let stand for 20 minutes. After 20 minutes, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Put into a medium bowl with the four cheeses and the basil. Toss gently to combine. You should have about 3 cups.

Preheat Cuisinart® Griddler® to High with the unit closed. Preheat conventional oven to 175ºF. Lightly brush one side of each slice of bread with olive oil. Place 4 slices of bread on the work surface, oiled side down. Divide the shredded zucchini and cheese mixture evenly among the 4 slices of bread – making as even a layer as possible. Top with the remaining sliced bread, oiled side up.

When Griddler® has preheated, place two sandwiches on the bottom grill plate, evenly spaced. Lower cover and apply light pressure to handle for about 30 seconds. Grill panini for 3½ to 4 minutes. Remove to a rack and keep warm in preheated oven. Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

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Nutrition Information per Serving:
calories 380 (49% from fat) · carb 28g · protein 20g · fat 21g · sat fat 10g · chol 52mg · sod 665mg · calc 390mg · fiber 1g