Wash, dry and prep fresh produce. Make slaw. To the zucchini add 1/2 of the minced garlic add the juice from the lemon. Season with salt and pepper. Drizzle with olive oil. Set Sade to marinade for 10 minutes. Stirring occasionally. Cook arugula in 2T olive oil over medium high heat. Season with salt and pepper. Cook 1-2 minutes. Remove and chop. Put in bowl with Parmesan cheese. Stir. Drizzle in olive oil to make a rough paste. Season with salt and pepper. Wipe out pan. In bowl combine ground beef, onion, breadcrumbs, egg and remaining garlic. Combine and make 24-or more meatballs. Heat 1T olive oil in pan and cook on medium. Turn occasionally. Cook 8-10 minutes. Transfer to bowl of arugula pesto and toss. Add mozzarella cheese, season with salt and pepper. Divide up onto the 4 rolls. Cook in panini machine and serve with slaw.
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (39%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 99.3mg||31 %|
|Sodium 958.3mg||33 %|
|Potassium 931.3mg||25 %|
|Total Carbohydrate 56.1g||16 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 50.6g|
|Protein 40.6g||58 %|
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Calories per serving: 628
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