Zucchini and Corn Panini

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Corn

  Yellow

  1 cup or 166g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna, Toasted

  8 slice, large or 704g

• Butter

  Unsalted

  1 tbsp or 14g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

Directions

1. Heat oil in a large skillet over medium-high heat. Add zucchini and corn and cook until the zucchini is softened (but not mushy), about 3 minutes more. Remove from heat and season with salt and pepper to taste.
2. Turn on your panini press and set the temperature to High. Put half of the cheese on 4 slices of bread, then top that with the veggie mixture, remaining cheese, and remaining slices of bread. Butter the tops of the sandwiches with half of the butter. Carefully place the sandwiches on the panini press, buttered side down, then butter the other side of the sandwiches and close the press. (Depending on the size of the bread and your panini press, you may have to do 2 sandwiches at a time.) Cook for 5-7 minutes or until cheese has melted and bread is toasted.

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