CHARRED ZUCCHINI & TOMATO MELTS with Fresh Mozzarella & Pota

• portions: 2
• temps actif: 10
• temps total: 40

Ingrédients

1 zucchini

1 tomato

12 oz potatoes

Fresh mozzarella

Italian seasoning

1 clove garlic

4 slices sourdough bread

Shredded Monterey Jack

Salt

Pepper

Olive oil

Ketchup

2 tbs butter

2 tbs mayonnaise

Instructions

1. Preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. Trim and halve zucchini crosswise; cut each half lengthwise into ¼-inch-thick planks. Slice tomato into rounds. Cut potatoes into ½-inch-thick wedges. Thinly slice mozzarella.

2. Toss zucchini and tomato in a medium bowl with a large driz of olive oil, half the Italian Seasoning, salt, and pepper; se aside. Toss potatoes on a baking sheet with a drizzle of oliv oil, remaining Italian Seasoning, salt, and pepper. Roast unt browned and tender, 20-25 minutes.

3. Meanwhile, heat a large pan (use a grill pan if you have one) over high heat. Pick out zucchini from bowl and add to pan in a single layer. Cook until tender and lightly charred, 2-5 minutes per side. (For 4 servings, you may need to work in batches.) Transfer to a plate. Add tomato to pan in a single layer. Cook until lightly charred, 1 minute per side. Turn off heat; transfer to plate with zucchini. Wash out pan.

4. Meanwhile, peel and grate garlic; mix into bowl with softened butter. (If butter is still cold, microwave for 5-10 seconds.) Once veggies are done, evenly spread half the bread slices with 2 TBSP mayonnaise (4 TBSP for 4 servings), then top with Monterey Jack, zucchini, tomato, and mozzarella. (Add each veggie in a single layer and don't overstuff. If you have some left over, serve on the side!) Top with remaining bread slices, then spread outsides of sandwiches with garlic butter.

5. Heat pan used for veggies over medium heat. Add sandwiches; cook, pressing down occasionally with a spatula, until bread is golden brown and cheese melts, 4-6 minutes per side. For 4 servings, you may need to work in batches.) Transfer to a cutting board. Let cool slightly, then halve on a diagonal. Bacon is fully cooked when internal temperature reaches 145°.

6. Divide melts between plates. Serve with potato wedges and, if you've got some on hand, ketchup on the side for dipping.

Nutrition

• Calories: 980