Zucchini ai Quattro Formaggi Panini

10 ounces shredded zucchini ½ teaspoon kosher salt 4 ounces shredded fresh mozzarella 2 ounces shredded fontina 2 ounces shredded sharp provolone 2 tablespoons freshly grated Parmigiano Reggiano or Asiago 1 teaspoon dried basil 8 slices crusty country bread (about 8 x 4 x ½ inches) 4 teaspoons extra virgin olive oil

Nutritional information per serving: Calories 380 (49% from fat) • carb. 28g • pro. 20g • fat 21g • sat. fat 10g • chol. 52mg • sod. 665mg • calc. 390mg • fiber 1g

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.