10 ounces zucchini, shredded (medium shred) ½ teaspoon kosher salt 4 ounces fresh mozzarella, shredded 2 ounces Fontina, shredded 2 ounces sharp Provolone, shredded 2 tablespoons freshly grated Parmigiano Reggiano or Asiago 1 teaspoon dried basil 8 slices crusty country bread (each about 8 x 4 x ½) 4 teaspoons extra virgin olive oil
Calories 380 (49% from fat) · carb 28g · protein 20g · fat 21g · sat fat 10g · chol 52mg · sod 665mg · calc 390mg · fiber 1g
Place shredded zucchini in a colander and toss with salt. Let stand for 20 minutes. After 20 minute, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Place in a medium bowl with the four cheeses and the basil. Toss gently to combine. You should have about 3 cups. Preheat the Cuisinart™ Griddler in the closed grill position on 375°F. Lightly brush one side of each slice of bread with the olive oil. Lay 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. Lay two sandwiches on the bottom grill plate of the preheated Griddler™ evenly spaced. Close Griddler™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-½ minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.