As Sr.Irene mentioned last week, our gardens are just starting to burst with vegetables. This week brought in fava beans and my mom gave us a beautiful basket of her home grown kohlrabi (which immediately sent me “Google-ing” for recipes!). But the majority of our yield so far has been zucchini and yellow squash. Time to be creative with recipes!

It’s a tradition in our Convent for Sunday night dinner to be prepared by the Sisters who share a common bedroom. Our rooms sleep 6-8 sisters. We usually choose our room by lot and switch up every once in a while. That means, there is a mix of personalities and gifts in each room; younger sisters with older ones, cooks with calligraphers, night owls and early birds. Our biggest crosses can become our greatest blessings. We live in Community and that’s how we roll!

Enjoy this crispy and flavorful panini prepared by our Sunday night Sister chefs. A healthy and fun twist on the favorite BLT, this recipe subs out cold lettuce for a piece of grilled zucchini.  Enjoy!

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"BZT" Panini with Mozzarella, Bacon, Grilled Zucchini, and Tomato

SERVINGS 4people CHANGE SERVING SIZE people

COOK TIME 35 minutes

PREP TIME 10minutes

READY IN 45minutes

Ingredients

• 6 slices bacon
• 1 large zucchini cut lengthwise into 1/4" slices then cut in half
• 1/4 cup extra-virgin olive oil divided
• kosher salt
• black pepper
• 1 medium tomato(es) yellow, thinly sliced
• 1 medium tomato(es) red, thinly sliced
• 1 loaf ciabatta halved lengthwise
• 8 oz mozzarella thinly sliced
• 2 tbsp fresh basil chopped

Instructions

1. In a large skillet, fry bacon over medium-high heat until golden and crispy, 6 minutes. Transfer to a paper towel-lined plate.
2. On a baking sheet, brush zucchini strips with 1 tablespoon olive oil and season with salt and pepper. Bake in a 350 degree oven until golden.
3. Lay tomato slices on a paper towel-lined baking sheet to soak up liquid.
4. Place ciabatta halves on a cutting board. Brush insides of loaf with olive oil. Layer bottom half with zucchini strips, bacon, mozzarella, tomatoes, and basil. Season with salt and pepper. Top with other half ciabatta. Halve loaf and brush outside with olive oil.
5. Preheat a panini press. (If you don’t have a panini press, cook sandwich in a large skillet over medium-high heat with a heavy pot or pan on top to weigh it down; flip sandwich halfway through to make sure both sides get cooked evenly.) Place half of sandwich in panini grill and cook, pressing down from time to time, until golden and cheese is melty, 6 to 8 minutes.
6. Repeat with remaining sandwich half, then serve cut into triangles.
7. Courtesy of: www.delish.com