Recipes › Sandwich › Fried Zucchini And Mint Panini Recipe

Fried Zucchini And Mint Panini Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired panini features crispy fried zucchini and fresh mint between grilled bread, creating a light yet satisfying vegetarian sandwich. The combination of tender zucchini, aromatic mint, and melted cheese delivers authentic Mediterranean flavors with a delightful textural contrast. Perfect as a quick lunch or appetizer, this panini celebrates seasonal vegetables in the traditional Italian way.

Ingredients

• 2 medium zucchini (400g), sliced lengthwise 5mm thick
• 150ml vegetable oil for frying
• 100g all-purpose flour
• 2 large eggs
• 50g panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 slices ciabatta or panini bread (400g total)
• 200g fresh mozzarella, sliced
• 30g fresh mint leaves
• 60g butter, softened
• 2 cloves garlic, minced
• 30g Parmigiano-Reggiano, grated
• 2 tablespoons mayonnaise

Instructions

1. Pat zucchini slices dry with paper towels to remove excess moisture, which helps them crisp properly during frying.

2. Set up three shallow bowls: place flour mixed with ½ teaspoon salt in the first, beat eggs in the second, and mix panko with black pepper in the third.

3. Coat each zucchini slice in flour, shaking off excess, then dip in beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

4. Heat vegetable oil to 170°C (340°F) in a large skillet. Fry zucchini slices in batches for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels and sprinkle with salt while warm.

5. Mix softened butter with minced garlic and set aside. Lightly brush both sides of each bread slice with the garlic butter.

6. Heat a panini press or griddle over medium-high heat. Place a bread slice on the press, add a layer of fried zucchini, 3-4 fresh mint leaves, a slice of mozzarella, and sprinkle with Parmigiano-Reggiano, then top with another bread slice.

7. Grill the panini for 3-4 minutes, pressing gently until bread is golden brown and cheese begins to melt. Flip carefully and grill the other side for another 2-3 minutes until evenly toasted.

8. Remove from heat and let rest for 1 minute. Slice diagonally and serve immediately while warm.

Substitutions

• Replace mozzarella with provolone for a sharper, more aged cheese flavor
• Use gluten-free flour and breadcrumbs for a gluten-free version
• Substitute fresh mint with fresh basil for a different herbaceous profile
• Replace panini bread with sourdough for deeper flavor and firmer texture

Tips

• Ensure zucchini slices are completely dry before breading to achieve maximum crispness and prevent oil splattering
• Fry zucchini ahead of time and reheat briefly in the panini to streamline assembly
• Use a panini press for even heat distribution and consistent browning, or a cast-iron skillet weighted with another pan as an alternative
• Keep fried zucchini warm in a 100°C (210°F) oven while cooking remaining batches

This panini reflects Italy's regional vegetable-forward cuisine, particularly from Southern Italy and Mediterranean coastal areas where zucchini and fresh herbs feature prominently in summer cooking. The technique of breading and frying vegetables before incorporating them into composed sandwiches is a practical approach rooted in Italian street food and family cooking traditions.

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