Zucchini & Sun-Dried Tomato Paninis with Potato Wedges!

Hello!!! Guess who’s back! Your Mariposa has taken a break, but this quarantine life has made me motivated to cook new and yummy things that I want to share with you! I have gone back to being vegetarian (for the most part) and a lot of my meals include veggies and tofu 😊 I made this the other week when my mom was here and I HAD to share, also it has been highly requested! Here’s what you need:

Makes paninis and potato wedges for two:

1 zucchini

4 tablespoons vegan mayo (hellmans makes a really nice one 😊 )

Old Bay (season to taste)

1 tsp garlic powder

½ cup vegan mozzarella (I use Daiya)

12 oz Yukon gold potatoes

1.5 ounce dried sun dried tomatoes

½ ounce basil

2 cibatta rolls

2 tablespoons vegan sour cream

Olive oil

Veggie oil

Salt

Pepper

Lets get started! 😊

Preheat your oven to 450 degrees. Cut potatoes into ½-inch-thick wedges. Once you have cut the potatoes toss on a baking sheet with a large drizzle of oil, sprinkle some oil bay and toss again (add as much or as little as you want). Roast on the top rack until lightly browned and tender, 20-25 minutes.

While potatoes are cooking, trim and cut zucchini into half moons, or as small you want to cut them. Pick the basil leaves from stems, and finely chop the leaves, finely chop the sun-dried tomatoes.

Next, toss the zucchini in a medium bowl with a drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), you can add old bay or salt or, this is all up to you! Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off the heat and transfer to a plate, set this aside. Wipe out the pan and add a small drizzle of oil on medium low heat and add the sun-dried tomatoes to the pan. Cook them for about 2 minutes, set aside.

Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped basil, and remaining garlic powder. Season with salt and pepper to taste. This spread is super yummy, I even dipped the potato wedges in it!

Half the ciabatta bread, and spread this yumminess of a spread on both sides of the bread....youll thank me later 😊 Fill ciabatta with mozzarella, sundried tomatoes, and a few slices of zucchini (you may have some left over).

If you have a panini maker, set it to high and lay the sandwiches in it pressing hard on the top plate. Cook for about 3 min on each side. If you don’t have a panini maker, heat a drizzle of oil in the pan used or the zucchini and tomatoes over medium heat. Once hot, add the sandwiches; press down with a spatula or heavy-bottomed pan. Press the sandwiches occasionally, until bread is toasted and cheese melts, do this for about 2-4 minutes per side. Once they are all brown and melty, transfer to a cutting board. Once cool enough to handle, halve on a diagonal. Divide between plates. Serve with potato wedges on the side.

ENJOY!

I'll be posting more, I promise :) stick with me!