Garden Veggie Panini

Garden Veggie Panini


⅔ cup shredded zucchini
⅔ cup freshly shredded carrot
⅔ cup thinly sliced roasted red bell pepper
1 container (8 ounces) light chive and onion cream cheese
1 package (12 ounces) panini flatbreads
2 green onions, thinly sliced
4 ounces (1 cup) shredded pepper jack or monterey jack cheese
Olive oil no-stick cooking spray


Place zucchini, carrot, and bell pepper on paper towel-lined plate; let stand for 15 minutes. Spread a generous 2 tablespoons cream cheese on each flatbread. In medium bowl, combine zucchini, carrot, bell pepper, and green onions. Divide vegetables between 2 flatbreads. Top with pepper jack cheese and remaining flatbreads, cream cheese-side down. Lightly coat both sides of sandwiches with cooking spray; cut each sandwich in half. Place sandwiches on preheated grill pan over medium heat. Place large heavy pan on top of sandwiches to compress. Cook until golden brown, about 2 to 3 minutes per side. Makes 4 servings

Servings: Per serving
Serving Size: Per Serving

Per Serving
Calories: 444
Cholesterol: 47 mg
Fat: 16 g
Sodium: 985 mg
Carbohydrates: 52 g
Protein: 17 g
Fiber: 3 g