Description
This Zucchini Grilled Cheese is a healthier twist on a classic comfort food!
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
- Start by grating the medium zucchini using a box grater or food processor. Once grated, transfer it to a clean kitchen towel and gather the edges together to create a pouch. Squeeze firmly to remove as much excess moisture as possible from the zucchini. This extra step is crucial to achieving a crisp grilled cheese rather than a soggy one. Once dehydrated, place the zucchini in a mixing bowl.
- In the bowl with the grated zucchini, sprinkle in the salt, black pepper, garlic powder, and finely chopped fresh rosemary (if using). Mix thoroughly to ensure that the zucchini is seasoned evenly. This mixture not only adds flavor but also gives the sandwich a lovely aromatic touch.
- In a separate bowl, combine the shredded sharp cheddar, mozzarella, and grated Parmesan cheese. Stir them together until evenly mixed. Add the zucchini mixture into the cheese mixture and blend well with a spatula or spoon. This delicious combination of cheeses and zucchini will form the hearty filling of your grilled cheese.
- Now it’s time to put together your mouthwatering grilled cheese! Take the slices of sourdough bread and brush one side of each with olive oil or softened butter. If you like an extra creamy texture, you can also spread a layer of mayonnaise on the inside of the bread. This adds a delicious flavor and contributes to a golden-brown crust.
- Place a skillet over medium heat and once warmed, lay two slices of the prepared bread into the skillet, oiled side down. Spoon a generous amount of the zucchini-cheese filling onto the uncovered side of each bread slice, spreading it evenly. Top with the remaining slices of bread, keeping the oiled side facing upward. Allow the sandwiches to grill for about 3-4 minutes or until the bottom side is beautifully golden brown.
- Carefully flip the sandwiches using a spatula and grill the other side for another 3-4 minutes until the cheese has melted and the bread is crispy. You might want to reduce the heat if necessary to prevent burning. Once done, remove the sandwiches from the skillet and let them cool slightly before slicing them diagonally for the perfect serving presentation.
Notes
Make sure to wring out as much moisture from the zucchini as possible to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 25 g