Step 1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (you’ll use more later), salt, and pepper. (For 4 servings, use 1 tsp Italian Seasoning.) • Roast on top rack until browned and tender, 20-25 minutes.

Step 2

• While potatoes roast, trim and cut zucchini crosswise into ¼-inch-thick rounds. Finely chop parsley. Mince chives. Halve ciabattas. Finely chop sun- dried tomatoes.

Step 3

• Toss zucchini in a medium bowl with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you’ll use the rest in the next step), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

Step 4

• Meanwhile, in a small bowl, combine mayonnaise, sour cream, parsley, chives, and remaining garlic powder. Season with salt and pepper.

Step 5

• Spread a layer of creamy herb sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini. (You may have some left over—feel free to serve on the side, if you like.)

Step 6

• Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook sandwiches in batches if needed.) TIP: If pan seems dry when flipping the sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread begins to brown too quickly. • Transfer panini to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with potato wedges on the side.