Zucchini and Corn Panini

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna

  8 slice, large or 768g

• Butter

  Unsalted

  1 tbsp or 14g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

Directions

1. Heat oil in a large skillet over medium-high heat. Add zucchini and corn, cooking until zucchini is softened but not mushy, about 3 minutes. Remove from heat and season with salt and pepper.
2. Preheat panini press to high. Layer half the cheese on 4 slices of bread, followed by the veggie mixture, remaining cheese, and top with the remaining slices of bread. Butter the top of each sandwich.
3. Place sandwiches on the panini press, buttered side down, then butter the other side. Cook for 5-7 minutes or until cheese is melted and bread is toasted. Serve immediately.

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