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5 from 1 vote

Grilled Italian Panini with Zucchini, Summer Squash & Basil Recipe

These tasty (and easy!) grilled sandwiches are filled with fresh summer veggies. 276 calories and 8 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Entrees, Sandwiches
Cuisine: Italian
Keyword: Vegetarian
Servings: 4 Sandwhiches
Calories: 275.7kcal


  • 1 medium zucchini
  • 1 medium yellow squash
  • 2 red bell peppers quartered
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 4 whole wheat ciabatta rolls cut in half crosswise
  • 1/2 cup tomato sauce your favorite kind
  • 4 ounces fresh mozzarella thinly sliced
  • 8 fresh basil leaves thinly sliced


  • Preheat grill or grill pan to medium heat.
  • Cut the zucchini and yellow squash in half crosswise, then cut each into ¼-inch lengthwise slices.
  • In a large bowl, toss the zucchini, yellow squash and red bell pepper with olive oil, balsamic vinegar, salt and pepper.
  • Place the vegetables on the grill and cook until tender, about 2 minutes for side for the zucchini and squash, and 3 minutes per side for the red bell pepper.
  • Preheat a panini press.
  • Spread 1 tablespoon of the tomoato sauce on each cut side of the ciabatta rolls.
  • Divide the zucchini, yellow squash and red bell pepper pieces evenly between the 4 rolls. Top with fresh mozzarella and basil, and close the sandwiches.
  • Place the sandwiches on the panini press (this may need to be done in two batches). Alternatively, you can lay a heavy pan or foil-covered brick on the sandwiches, on the grill.
  • Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.


Weight Watchers Points: 8 (Freestyle SmartPoints)


Serving: 1Sandwich | Calories: 275.7kcal | Carbohydrates: 9.3g | Protein: 10.6g | Fat: 10g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 613.2mg | Potassium: 406.7mg | Fiber: 3.7g | Sugar: 3g