Zucchini "Panini"

Recipe from Mama Me Gluten Free (dot) com

Projected prep time, start to finish, for 5: About 20 minutes


10 gluten-free corn tortillas

2 or 3 zucchini, cut in half, then slice each in four slices lengthwise

Half of a medium white onion, or a whole small one, sliced

Shredded mozzarella

Sea salt

Italian pepper


Place panini grill plates into griddler and heat on grill setting at medium/high. If when you begin to cook, the grill marks don't start to brown the vegetables within a couple of minutes, turn the heat to high.

Cut onion in half and slice it. Place slices onto grill, close and cook for a couple of minutes.

While onion is cooking, cut up zucchini. Remove onions and place on a plate, then put the zucchini slices onto grill, close and cook for two or three minutes. Remove and place on plate.

On one corn tortilla, sprinkle a small handful of mozzarella onto surface, then top with three or four zucchini slices. Top with several onion slices, then grind some sea salt over the vegetables and follow with a dash or two of Italian pepper. Sprinkle more mozzarella over vegetables and top with another corn tortilla. Repeat. Place the two "sandwiches" on the grill and close the plates, cooking for a few minutes until the tortilla surface has crisped up and cheese is melting well.

Continue repeating until you have enough. This recipe will make five "paninis."