• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.

• While potatoes roast, trim and cut zucchini into 1/4-inch-thick rounds. Pick basil leaves from stems; finely chop leaves. Halve ciabatta. Finely chop sun-dried tomatoes.

• Toss zucchini in a medium bowl with a drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), remaining Italian Seasoning, salt, and pepper. • 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. • 4 SERVINGS: Use a large drizzle of olive oil.

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

• Spread a layer of basil sauce onto cut sides of ciabatta. • Fill ciabatta with mozzarella, sundried tomatoes, and a few slices of zucchini (you may have some left over).

• 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. Transfer to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates. Serve with potato wedges on the side. • 4 SERVINGS: Cook sandwiches in batches if needed. • TIP: If pan seems dry when flipping, add another drizzle of oil or 1/2 TBSP butter. Lower heat if bread browns too quickly.