A good panini is all about contrast. You want a crisp golden crust on the outside, and inside something creamy, cheesy and full of flavour. This grilled zucchini and pesto panini checks every box. It is a quick and satisfying meal that feels special but is easy enough to make any day of the week. Perfect for brunch, a working lunch or even a light dinner, this sandwich has a fresh Mediterranean vibe that makes it instantly appealing.
The star ingredient here is zucchini. When grilled, zucchini becomes tender and smoky with just the right bite. It pairs beautifully with homemade or store bought basil pesto, which adds that burst of freshness and herby richness. Add in some melty mozzarella or cheese of your choice and sandwich it between two hearty bread slices, and you have a dish that is comforting without being heavy.
You can use ciabatta, focaccia or sourdough depending on your preference. You can even play with cheese options like goat cheese, cheddar or fresh mozzarella. The ingredients are simple but when combined in the right way, the result is full of flavour and texture. Let us make this beautiful sandwich in five easy steps.
Step 1: Slice and grill the zucchini
Wash and trim one large or two medium zucchinis. Slice them lengthwise into thin strips, about half a centimetre thick. Brush both sides with olive oil and sprinkle with a little salt and pepper. Heat a grill pan or regular pan over medium heat and grill the slices for two to three minutes on each side until you see light grill marks and the zucchini softens. Set aside to cool slightly.
Step 2: Prepare or use ready basil pesto
If you are making fresh pesto, blend one cup of fresh basil leaves, two tablespoons of olive oil, one tablespoon of pine nuts or walnuts, one clove of garlic and a tablespoon of grated parmesan. Add a pinch of salt and a little lemon juice. Blend until smooth. If using store bought pesto, bring it to room temperature so it spreads easily.
Step 3: Choose your bread and cheese
Pick your bread slices, ciabatta, focaccia or sourdough work best for panini. Slice the bread if needed and keep the halves ready. For cheese, fresh mozzarella, sliced cheddar or provolone are excellent choices. Mozzarella gives a mild creaminess, while cheddar adds sharpness. Make sure your cheese is sliced or grated for easy melting.
Step 4: Assemble the sandwich
Spread a generous layer of pesto on both sides of the bread slices. On one slice, layer the grilled zucchini slices evenly. Add a layer of cheese and cover with the other pesto-spread bread slice. Press the sandwich slightly with your hands to hold everything together. Brush the outer sides of the bread with a little olive oil or softened butter for a crisp finish.
Step 5: Grill and serve warm
Heat a sandwich press or grill pan. Place the sandwich and grill until golden brown and crisp on both sides, about three to four minutes per side if using a pan. Press lightly with a spatula to help seal everything. Once the cheese is melted and the bread is golden, remove and let it cool for a minute. Slice diagonally and serve warm. You can serve it with a light side salad, some roasted cherry tomatoes or even soup.
Grilled zucchini and pesto panini is one of those satisfying meals that is quick to make and full of flavour. It turns simple ingredients into something that feels gourmet without any extra effort. Whether you are making lunch for one or hosting brunch for friends, this sandwich will always deliver a café style experience right from your own kitchen.