I love the panini press… and I’m looking for more ways to use it… I find it very convenient; it cuts down the cooking time, it’s great for grilling, no need to add fat, the vegetables have beautiful colors and sexy marks that scream “I know I look yummy! You won’t be able to resist me!!” hahahaha
When layering the zucchini and the sauce, the heat from the grilled zucchini will slightly cook the garlic and the flavors will be nice, delicious and bright without the overpowering effect of raw garlic.
I have tried to make eggplant bruschetta using the same technique described in this recipe, and it was wonderful! Just replace the amount of zucchini by two to three medium size firm eggplants… you won’t regret it! :)
Credits: Rafaella Sargi
6 medium size Zucchini, washed and sliced into ¼ inch thick circles.
2 garlic cloves, crushed
175 ml (6 fl oz) Olive Oil
3 Tablespoon Lemon Juice
3 Tablespoon fresh Mint, finely chopped
You will need a small bowl and a panini press.
Prep and measure all the ingredients.
Heat the panini press to its maximum level.
In a small bowl, mix the garlic, olive oil, lemon juice and mint. Season with salt and black pepper. Set aside.
When the panini machine is ready, place enough zucchini slices to cover the surface in one layer (you’ll do this step multiple times), close the top flap of the panini press and let it “press” the zucchini until cooked through with nice grilled marks.
In the serving platter, pour one tablespoon of the garlic-mint-oil mixture… and evenly put the grilled zucchini slices on top of the mixture,… alternate one tablespoon of the mixture and one layer of beautifully grilled zucchini until all the zucchini slices are cooked… Pour any leftover sauce on top of the last layer of zucchinis and press down well, to make sure all the slices are submerged by the sauce.
Cover with plastic wrap and let it marinate overnight in the fridge. This step is important, as the flavors will develop...
Remove from the fridge two hours before serving.
Serve with Bruschette*.
* The Bruschetta (plural: Bruschette) is a traditional “antipasto”. Use a day old dense bread, cut it into ½ inch slices. Grill the bread slices until golden and while still hot, scrub a peeled garlic clove on one side of the bread slice… It will give the “bruschetta” a nice subtle flavor, without the overpowering taste of garlic.