I'm always looking out for great vegitarian dishes and this sandwich looked tasty. We also happened to have one lonely zucchini in our garden and I just had to try this one. It's out of Food & Wine magazine (June 2009).
This was a very simple but very tasty gourmet panini-like sandwich. The gruyere was a little pricey ($6 for 6 sandwiches) but worth it and since it didn't have meat you need a full flavor cheese to pair with the zucchini. You could easily substitute a good Swiss if you don't want to splurge on gruyere though. If you don't have access to a grill, you could probably use a skillet or broiler and come out with similar results.
Husband gave it a thumbs up...Now if I can just get my other zucchini to hurry and grow so I can make another one!!
1 packed cup basil leaves
1 large garlic clove, coarsely chopped
1/2 teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
One 8-ounce zucchini, cut into 4 lengthwise slices
4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
- In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
- Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.