Grilled Goat Cheese and Marinated Zucchini Paninis
These golden, crispy paninis feature marinated zucchini ribbons paired with creamy garlic herb goat cheese, fresh tomatoes, and aromatic basil. The zucchini is first marinated in balsamic glaze and olive oil, then lightly sautéed until tender, creating layers of Mediterranean flavor. Perfect for lunch or a light dinner, these sandwiches offer a sophisticated twist on the classic grilled cheese with their combination of tangy goat cheese and bright vegetables.
Ingredients
- 1 zucchini, cut in thin slices the long way
- 1 tomato, sliced
- ½ small red onion, sliced thin
- 4 ounces garlic & herb goat cheese
- 10 basil leaves, torn
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoons olive oil
- 2 teaspoons balsamic glaze
- 1 tablespoons mayonnaise
- sliced bread of your choice
Instructions
- 1
Cut both ends off the zucchini and slice lengthwise into thin ribbons
- 2
Place zucchini slices in a dish and drizzle with olive oil, balsamic glaze, salt, and pepper to marinate
- 3
Heat large skillet over medium heat with olive oil and cook zucchini for about 1 minute per side until fork tender
- 4
Spread mayonnaise on one piece of bread
- 5
Layer with cooked zucchini, tomato slices, red onions, and torn basil, then sprinkle with salt and pepper
- 6
Spread goat cheese generously on the other piece of bread
- 7
Assemble sandwich and place in heated skillet with olive oil
- 8
Cook until golden and crispy, then flip and cook other side until golden, adding more oil if needed
- 9
Cut in half and serve immediately
Tips
Use a vegetable peeler or mandoline to create thin, even zucchini ribbons that will cook uniformly
Let the zucchini marinate for 5-10 minutes before cooking to absorb maximum flavor
Press the panini gently with a spatula while cooking for even browning and crispy texture
Good to Know
Best served immediately while crispy
Zucchini can be marinated up to 2 hours ahead
Serve hot and crispy immediately after cooking
Common Mistakes
Don't slice zucchini too thick or it won't cook through
Avoid overcooking zucchini or it becomes mushy
Don't skip marinating step for best flavor
Substitutions
FAQ
Can I use other vegetables instead of zucchini?
Yes, try eggplant, bell peppers, or summer squash. Adjust cooking time based on the vegetable's density and water content.
What if I don't have balsamic glaze?
Make your own by simmering balsamic vinegar until reduced by half, or use regular balsamic vinegar with a pinch of honey.
How long will leftovers keep?
These are best eaten fresh as the bread becomes soggy. However, you can store marinated vegetables for 2 days refrigerated.