Day 219: Grilled Zucchini Paninis

I love using fresh summer vegetables!!!  And fresh off the grill, they taste even better!  For this recipe, I didn't rely solely on the grill.  I used a grill pan on the stove to cook the paninis.  This is because the cheese melts and you don't want that getting all over the grill--better to catch it in a grill pan on the stove.  But I did have Randy grill the zucchini outside and the chicken that I'll use in tomorrow night's dinner.

For 4 Grilled Zucchini Paninis:

Cut the ends off a zucchini and cut it in half.  Slice both halves lengthwise to make strips.  Brush the zucchini strips with olive oil and a little bit of salt and pepper.  Grill for about 2 minutes on each side.  Meanwhile, mix 8 oz ricotta cheese, the juice from 1 lemon, 2-4 oz shredded mozzarella cheese, and a little salt and pepper.  Spread the mixture on 4 slices of hearty white or sourdough bread.  Layer on 2 strips of the grilled zucchini and top with another slice of bread.  Drizzle olive oil on a hot grill pan or panini press and grill the sandwiches, pressing down gently with a spatula.  Flip when ready.  Serve warm.