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seconds. Grill panini for 3 to 3-
1
⁄2 minutes. Remove to a rack and keep warm
(in oven preheated to 175°F). Grill remaining 2 sandwiches in the same way.
Cut in half on the diagonal to serve.
Nutritional information per serving:
Calories 366 (41% from fat) • carb. 34g • pro. 20g • fat 16g • sat. fat 7g •
chol. 46mg • sod. 1088mg • calc. 201mg • fiber 3g
Zucchini a Quattro Formaggio Panini
Griddler
™
Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
10 ounces zucchini, shredded (medium shred)
1
⁄2 teaspoon kosher salt
4 ounces fresh mozzarella, shredded
2 ounces Fontina, shredded
2 ounces sharp Provolone, shredded
2 tablespoons freshly grated Reggiano Parmesan or Asiago
1 teaspoon dried basil
8 slices crusty country bread (about 8x4x
1
⁄2)
4 teaspoons extra virgin olive oil
Place shredded zucchini in 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. Place
in a medium bowl with the four cheeses and the basil.Toss gently to combine.
You should have about 3 cups.
Preheat Griddler
™
on High. 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 3 to 3-
1
⁄2 minutes. Remove to a rack and keep warm
in an oven preheated to 175°F. Grill remaining 2 sandwiches in the same way.
Cut in half on the diagonal to serve.
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
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