Description
A crispy, golden zucchini grilled cheese sandwich packed with melted cheddar, mozzarella, and parmesan, combined with savory grated zucchini and herbs. Perfect for quick lunches or light dinners with a healthy twist.
Ingredients
Scale
- 4 slices of sourdough bread
- 1 tablespoon olive oil or softened butter
- 1 medium zucchini, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fresh rosemary, finely chopped (optional)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon mayonnaise (optional)
Instructions
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, combine grated zucchini with salt, pepper, garlic powder, and rosemary.
- In another bowl, mix cheddar, mozzarella, and parmesan cheeses. Add the zucchini mixture and stir well.
- Brush one side of each bread slice with olive oil or softened butter. Optional: spread mayonnaise on the inside.
- Heat a skillet over medium heat. Place two slices of bread, oiled side down, onto the skillet.
- Evenly spread the zucchini-cheese mixture on top. Top with remaining slices, oiled side up.
- Grill for 3–4 minutes until the bottom is golden. Flip and cook another 3–4 minutes until cheese melts and bread is crispy.
- Remove from skillet, let cool slightly, then slice diagonally and serve.
Notes
- Squeeze zucchini thoroughly to avoid sogginess.
- Use mayo on the outside for extra crispiness.
- Try gluten-free or whole grain bread as alternatives.
- Use a panini press for an even crispier finish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg